Mozzarella di Bufala, one of Italy’s gifts to the culinary world

Mozzarella di Bufala, that pure white ball of love that oozes with fatty milk and yumminess, is one of Italy’s gifts to the culinary world. Any fresh mozzarella will probably taste decent, but the real stuff — the Mozzarella di Bufala Campana — is the undisputed best.

Water buffalo milk is superior to cow’s milk in mozzarella production due to its richness. The milk is much fattier thus yielding more cheese per liter of milk. This fat is what makes mozzarella di bufala an especially incredible tasting treat. If the slice doesn’t weep with fresh milk, it just isn’t the best.

While the history of the bufale in Campania is debatable, most historians believe that they were brought into the country during the Norman rule via Sicily. They eventually found the perfect home in Campania due to their adaptability to adverse climates. They work especially well in hot, humid, swampy areas and were indispensable for their role in clearing drainage canals. They perfectly served the double purpose of being beasts of burden as well as a food source.

On every table, any given day of the week in all of Campania, Mozzarella di Bufala Campana is served with pride. Everyone has their favorite caseificio (cheesemaker) and passionate debates over the best producer rage amongst friends.

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