DISCOVERING ITALY’S SECRET INGREDIENT : MOZZARELLA DI BUFALA

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DISCOVERING ITALYS SECRET INGREDIENT
MOZZARELLA DI BUFALA
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• Mozzarella di bufala is a type of cheese made
  from Italian water buffalo milk and is part of
  the pasta filata family. It is high in butterfat
  content as well as calcium, vitamins and protein
  and is the original mozzarella made by Italian
  monks.
• It is made mostly in the South of Italy where it
  is a part of daily meals. Also known as white
  gold or the pearl of the table, this high
  quality cheese is world renowned. Two of the best
  mozzarella bufala brands are Garofolo and Delizie.

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The Italian buffalo can be found mostly in the
marshy areas around Campania as they like to keep
their feet wet. They were originally used for
plowing wet terrains and can survive harsh
conditions. There is a mystery surrounding how
water buffalo arrived in Italy with some claiming
they were sent by Anthony and Cleopatra while
others give credit to Hannibal. Whatever the
source, they became the reason mozzarella was 1st
made in Italy. It has become popular in North
America especially as a pizza topping due to its
unique tangy taste. It is best eaten with fresh
vegetables and tomatoes or in a light salad.
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• The cheese is made using the ancient Italian
  method which includes heating the milk and then
  adding whey to make it congeal. Once congealed,
  the curd is allowed to settle. This allows it to
  turn acidic. It is then washed in hot water
  making it coagulate. It is shaped into hazelnut
  sized balls and allowed to sit in the whey. The
  curd becomes one lump and is then shaped usually
  by hand into small round balls and cooled. The
  last step is to soak it in brine.
• The cheese should have a soft, slightly elastic
  texture and must spring back if poked. It comes
  in various shapes and sizes such as small bites
  known as bocconcini, plump circles or braids. To
  make sure the cheese is fresh, one should see
  pearls of milky whey when it is cut into and
  should essentially melt in your mouth.
  Interestingly, pregnant women are actually
  encouraged to eat buffalo mozzarella due to its
  high calcium quantities although it should be
  pasteurized.

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• As a highly adaptable cheese, it can be used in
  many meals including antipasti dishes pasta, cal
  zones, lasagna and salads. The most common
  however is as a pizza topping for a light meal.
  It melts very easily so does not need much heat
  It can also be paired with Sauvignon Blanc and
  white wines.
• The specific type of mozzarella made in Campania
  has been granted the status of Controlled
  Designation of Origin meaning it is only produced
  in specific locations in Campania using the
  traditional recipe. Other countries have also
  started producing their own mozzarella di bufala
  including the UK, Germany and South Africa
  although the quality cannot be compared to that
  of Italys

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• The profit margin after selling this cheese is
  roughly 25 making it one of the most lucrative
  business ventures. There are around 200 producers
  of mozzarella di bufala in Campania who in total
  produce over 500 million in sales. Only 10 of
  all mozzarella produced is exported showing the
  Italians appetite for it.
• When compared to cheese from cows milk, one can
  instantly see and taste the difference. Cows
  cheese is slightly yellow while buffalo cheese is
  porcelain white and stretchy in texture. The
  tastes are also vastly different with buffalo
  cheese being tangy and salty. It is also spongy
  and moist releasing a pearly white liquid when
  cut. Cows cheese is sweeter and milder in flavor
  compared to mozzarella di bufala.

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• Mozzarella di bufala was not always the delicacy
  it is now. It was the staple food for the poor
  who used to milk the buffaloes which roamed
  nearby swamps.It is usually packaged in plastic
  containers containing whey to keep it moist. When
  storing, it is important to keep it in this
  liquid.Also make sure t eat it as soon as
  possible as it is not as durable as other cheeses
  due to its lack of rind.
• Seeing as pizza is the most common dish to
  include this cheese, many restaurants include it
  in their menus including here at Pizza 90 in
  Riverside, CA. They have a delicious light pizza
  made from the freshest buffalo milk cheese named
  the Bufalina. Topped off with cherry tomatoes
  and basil, it is sure to wet your taste buds.

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Questions?More Information?

• Website http//pizza90.com
• Pizza 90 Pizzeria Napoletana Birreria
• info_at_pizza90.com
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• Sources
• http//pizza90.com/mozzarella-di-bufala/