Buffalo Mozzarella

Buffalo mozzarella (mozzarella di bufala) is a fresh, unaged cheese made from the milk of water buffalo rather than cows. It has a tangier, richer flavor than standard mozzarella, a softer and more delicate texture that tears rather than slices cleanly, and a much higher moisture content that leaves a milky liquid pooling around it. Authentic versions from the Campania region of Italy carry a DOP (Denominazione di Origine Protetta) label and are made under strict production rules.

Varieties

True mozzarella di bufala is made entirely from water buffalo milk and has a tangier, more mineral flavor and softer texture than fior di latte, which is the cow's milk version often just labeled 'fresh mozzarella' in the US. Burrata is a related but different cheese: a pouch of mozzarella filled with cream and shredded curd (stracciatella), giving it a much richer, oozier center than solid buffalo mozzarella.

Buying tips

Look for a DOP seal if buying imported Italian mozzarella di bufala, which guarantees it was made from 100% water buffalo milk in the Campania or Lazio regions. Domestic versions are often labeled 'buffalo-style' or blend buffalo and cow milk, so check the ingredient list if authenticity matters. Choose balls stored in liquid rather than shrink-wrapped dry, and use it the same day you open the package for the best texture.

Substitutes

• Fresh cow's milk mozzarella (fior di latte) — 1:1

  The closest substitute in shape and use, but firmer, milder, and less tangy since it's made from cow's milk instead of buffalo milk.

• Burrata — 1:1 by weight

  Richer and creamier because of the cream-and-curd filling inside; best used torn open over a dish rather than sliced.

• Stracciatella — 3/4 cup per 1 ball (roughly)

  Just the shredded, cream-soaked interior of burrata; good for spooning over pizza or bruschetta but has no outer shell to slice.

• Low-moisture whole milk mozzarella — 1:1

  Much firmer and less flavorful, but shreds and melts more predictably in baked dishes like lasagna where excess water is a problem.

Storage

Keep buffalo mozzarella in its original packaging liquid (whey or a light brine) in the refrigerator, and use it within 2 to 3 days of opening since it has no rind or aging to slow spoilage. Once opened, submerge any unused portion in fresh lightly salted water if the original liquid has been discarded, and always bring it back closer to room temperature for 20 to 30 minutes before serving to restore its flavor and softness.

How to use

Best served fresh and uncooked: sliced or torn into caprese salad, layered onto bruschetta, or torn over a finished pizza after baking rather than melted on top raw, since its high water content can make crusts soggy. If using on pizza before baking, tear it, blot it briefly on paper towels, and add it in the last few minutes of cooking.

What it pairs with

Pairs classically with ripe tomatoes, fresh basil, and good olive oil, and also works well with prosciutto, roasted red peppers, balsamic reduction, or a drizzle of good honey over fruit like figs or peaches.

Nutrition

Buffalo mozzarella is higher in fat, protein, and calcium than regular cow's milk mozzarella, largely because buffalo milk itself is richer. A typical 1-ounce (28g) serving runs around 90-100 calories and 7-8 grams of fat, noticeably more than the same amount of part-skim mozzarella.

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