5 questions that you have asked yourself about buffalo Mozzarella!
What really is Buffalo Mozzarella?
Buffalo mozzarella (Italian: mozzarella di bufala) is a semi-soft cheese traditionally prepared from buffalo milk from the Mediterranean. It is a typical dairy product made in Campania, particularly in the districts of Caserta and Salerno.
The word mozzarella comes from the Italian word mozzare, which means “to cut by hand,” “to separate from the curd,” and “to serve in individual pieces,” referring to the process of separating the curd into little balls.
It’s known as “the queen of Mediterranean cuisine,” “white gold,” or “the pearl of the table” because of its versatility and elastic texture.
Since 1993, the buffalo mozzarella sold as mozzarella di bufala campana has had the denominazione di origine controllata (DOC – “controlled designation of origin”) label. It has also been recognised as a protected designation of origin (Italian: DOP) product in the EU and the UK since 1996. It can only be made using a traditional recipe in a few localities in Campania, Lazio, Puglia, and Molise, according to the protected origin designation.
Is buffalo mozzarella the same as mozzarella?
Although conventional mozzarella is tasty, experienced cheese connoisseurs know that buffalo mozzarella (also known as mozzarella di bufala in Italian) is much better. It’s creamier, richer, and more delicious than conventional mozzarella, and it has approximately double the fat content. It’s made from the milk of water buffalo.
It’s also more expensive since it’s more difficult to find and create. Not only does Serious Eats call buffalo mozzarella “one of the most elusive cheeses on earth,” but The New York Times has also called it “expensive but worth it.” So you’re undoubtedly tempted to eat it if you see it on a menu at an Italian restaurant. And rightly so; after all, where else would you be able to sample the acidic delicacy?
What is buffalo mozzarella made of?
Fresh mozzarella is prepared in the same way regardless of the type of milk used. Mozzarella cheese isn’t matured like other cheeses, therefore it’s best consumed soon after it’s made. Pasta filata is the name given to the method of creating mozzarella. To make the curds, the milk is cultured with a whey starter containing thermophilic bacteria, then rennet is added. The curds are cooked in water or whey until they form strings and become elastic in texture (thus the name “string cheese”). To create fresh mozzarella cheese, the curds are stretched, kneaded till smooth, and then moulded into spherical balls.
Is Buffalo Mozzarella vegetarian?
Balls, pearls, and cherries are the three forms of Mozzarella di Bufala Campana DOP. For retail and industrial/food service, all formats are offered. Non-DOP Buffalo mozzarella comes in a variety of shapes and sizes, including julienne, grated, cubes, balls, pearls, and logs. It is acceptable for vegetarians because it is made with microbiological rennet, and it is available in fresh, bulk frozen, or IQF form.
Can you freeze buffalo mozzarella?
There is no benefit to freezing mozzarella in the brine in which it was packaged. Instead, you’ll have a frozen brine block that will take longer to thaw. Draining it ahead of time will save you a lot of time afterward.
You may shred the mozzarella from frozen if you’re planning to use it melted throughout a cooked dish. While the mozzarella ball is still firm, use a coarse grate to simply shred it.
In summary, the creamy smoothness of expensive burrata or buffalo mozzarella is praised. If you freeze it, the texture will be lost, and you will have wasted the product and your money. Instead, just freeze ordinary mozzarella that will be used mostly for melting.
The classic caprese salad: Easy and delicious essential main in Italy!
Now you can prepare one of the most common Italian recipes with mozzarella di buffalo. It isn’t just tasty, it is also healthy and has a low-calorie content. The perfect option for any occasion.
To make the salad:
- 450 grams of fresh buffalo mozzarela.
- 680 grams of vine-ripened tomatoes, cored.
- 6 grams fleur de sel or fine sea salt.
- Black pepper, freshly ground.
- 8 grams of basil leaves, ripped or sliced into thin strips.
- 4 teaspoons of extra virgin olive oil.
- 1 beaten egg to glaze.
- Cut the tomatoes and cheese into thin slices. Slices are 5cm thick.
- Arrange the salad in an alternate pattern on a serving platter or individual plates, with two to three tomato slices for every piece of cheese.
- To taste, season with salt and pepper. Drizzle the oil over the top and scatter the basil leaves on top. Allow to cool before serving.