Mozzarella and buffalo mozzarella (also known as mozzarella di bufala) are two types of cheese that are quite similar, yet have some distinct differences.
Both cheeses originated in Italy and are made by stretching and pulling cheese curds into a pliable consistency. However, they use different types of milk in the production process, resulting in variances in flavor, texture, appearance, and price.
What is Mozzarella Cheese?
Mozzarella is a stretched curd cheese that originated from Italy, traditionally made from the milk of water buffaloes. Over time, producers switched to using cow's milk which is more widely available and cheaper. Nowadays, most mozzarella sold globally is made from pasteurized cow's milk.
The process of making mozzarella involves curdling milk with rennet, cutting the curds, heating them in hot whey or water, then manually kneading and stretching to obtain the signature elastic texture. The cheesemaker then shapes the stretched curd into various forms before it cools down. Fresh mozzarella has a short shelf life and is usually consumed within days of production.
In terms of appearance, traditional mozzarella is white with a smooth, shiny surface and may have a slight yellowish tinge on the rind. When sliced or torn open, the interior reveals a fibrous texture that is initially firm but softens as it warms to room temperature. The flavor of fresh cow's milk mozzarella is milky, mild, and slightly salty.
While Italy remains the largest producer and consumer of mozzarella, it has gained worldwide popularity as a versatile cheese used in various dishes like pizza, pasta, salads, and more. Low-moisture mozzarella is also mass-produced for commercial use since it has better melting properties and shelf stability compared to the fresh kind.
What is Buffalo Mozzarella?
Buffalo mozzarella, also called mozzarella di bufala in Italy, is a variant of the cheese made using the rich milk from domestic Italian water buffaloes rather than cows. It carries a Protected Designation of Origin (PDO) status to certify its authenticity.
By law, production of buffalo mozzarella can only occur in select regions of Italy including Campania, Lazio, Apulia, and Molise using traditional techniques. This specialty cheese was historically made by the monks in the Campania region near Naples and the ancient city of Capua.
The use of water buffalo milk gives this cheese a distinctive taste and texture in comparison to regular mozzarella. During production, the milk has to be processed quickly while it's still warm. Then the fresh curds are stretched and kneaded by hand before being shaped into balls or bocconcini and soaked in brine.
True buffalo mozzarella has no additives and must be eaten shortly after making. It has a bright white appearance on the exterior with a soft, luscious center that may ooze a little fresh milk when cut open. The flavor is sweet, rich, tangy, and slightly salty, with a smooth and creamy mouthfeel.
Due to its superior flavor and the smaller scale of water buffalo farming compared to cows, buffalo mozzarella is more expensive than the regular version and considered a gourmet ingredient. It also has a shorter shelf life and needs more careful handling during shipping and storage to maintain quality.
Key Takeaway: Authentic buffalo mozzarella is specially certified and only allowed to be produced in certain areas of Italy following customary methods.
| Parameter | Buffalo Mozzarella | Regular Mozzarella |
|---|---|---|
| Milk Source | Water buffalo | Cow |
| Region of origin | Campania, Italy | Italy |
| Appearance | Bright white, soft & creamy interior | White, smooth surface, fibrous inside |
| Flavor | Sweet, tangy, rich, salty | Mild, milky, slightly salty |
| Texture | Smooth, creamy, oozes milk | Initially firm, later softens |
| Price | Expensive | Affordable |
| Shelf Life | Shorter | Longer |
How is Buffalo Mozzarella Different from Regular Mozzarella?
There are several key differences between buffalo mozzarella and regular mozzarella in terms of ingredients, texture, taste, applications, and pricing.
Ingredients & Production Method
The main difference lies in the type of milk used. Buffalo mozzarella uses richer water buffalo milk while regular mozzarella uses more widely available cow's milk.
Although the initial steps are similar, the process requires precise temperature and timing when working with buffalo milk to achieve the ideal smooth, oozing center. The curd also gets stretched extensively by hand before shaping.
Flavor
Buffalo milk has almost double the fat content compared to cow’s milk, giving buffalo mozzarella a richer, sweeter, creamier taste. It has a pleasant tang with hints of grassiness in the flavor profile. Regular mozzarella has a plain, milky flavor by comparison.
Texture
The high-fat buffalo milk contributes to a softer, more delicate texture in buffalo mozzarella that simply melts on the tongue. It is also less firm and more elastic than regular mozzarella, with an almost runny center when at room temperature.
Appearance
Buffalo mozzarella is bright white in color with a glossy, smooth surface and soft interior that oozes milk. Regular mozzarella is duller white in appearance and has a firmer, more fibrous structure when cut open.
Applications
The rich taste and smooth mouthfeel make buffalo mozzarella perfect for dishes like Caprese salad and Pizza Margherita where it can shine without competing flavors. Regular mozzarella works well in baked dishes or on pizzas where its mildness allows other toppings to stand out.
Pricing & Availability
The small-scale production and use of costlier buffalo milk means buffalo mozzarella is around 3-4 times more expensive than regular mozzarella. It also has restricted availability outside Italy due to export regulations. Cow milk mozzarella can be found virtually worldwide.
The source of milk, production process nuances, and scarcity collectively contribute to buffalo mozzarella commanding a premium price over regular mozzarella. But cheese aficionados believe its sublime taste and texture provide a reward that justifies the cost.
How are Buffalo Mozzarella and Burrata Related?
Burrata is a special type of cheese that consists of an outer shell of mozzarella (usually buffalo) filled with stracciatella and cream. Stracciatella is made by mixing shredded mozzarella curds into fresh cream to form a lush, spreadable filling.
So while buffalo mozzarella and burrata share some similarities, they are different forms of cheese:
- Buffalo mozzarella has a supple, elastic consistency throughout while burrata has a solid outer shell and oozing creamy contents.
- Buffalo mozzarella tastes mildly tangy while burrata offers an intensely rich, buttery flavor due to the cream-soaked center.
- Buffalo mozzarella can hold its shape well enough for slicing or shredding. Burrata has a soft interior which needs to be handled carefully to avoid it from collapsing.
The buffalo milk and hand stretching provide a common flavor thread between both. But burrata elevates things to another level with its indulgent, liquid filling that pools out temptingly when the cheese is torn open. Thanks to its decadence and eye-catching presentation, burrata commands an even higher price tag than buffalo mozzarella.
What is the Best Way to Eat Buffalo Mozzarella?
As a high-quality specialty cheese, buffalo mozzarella is best enjoyed fresh to appreciate its full flavor and luscious texture. Here are some serving ideas:
- On its own: The beauty of buffalo mozzarella is that it can hold its own when eaten plain. Simply slice a chilled ball and enjoy the sweet creaminess that melts on your tongue. Add slices to an antipasto platter or cheese board to impress guests.
- Caprese Salad: Arrange freshly sliced buffalo mozzarella with ripe tomatoes, basil leaves, and a drizzle of olive oil and balsamic glaze for an iconic salad. The cheese pairs perfectly with the vegetal sweetness of tomatoes and fragrant basil.
- Pizza Margherita: Buffalo mozzarella is the quintessential topping for the classic Neapolitan pizza margherita alongside san Marzano tomatoes and fresh basil. Its meltability and mild tang work beautifully here.
- Pasta: Toss cubes of buffalo mozzarella with hot pasta and let it soften and release its milky goodness to create a simple, delicious sauce. Garnish with olive oil, pepper, and parsley.
- Panini or Bruschetta: Layer slices of buffalo mozzarella between crusty bread along with tomatoes, basil, or prosciutto. Grill the panini or bruschetta to let the cheese warm up and get deliciously stringy.
- Salads: Buffalo mozzarella pairs well with peppery greens, roasted veggies, or fresh fruit in salads. Try combining it with arugula, beets, walnuts and balsamic, for instance.
Regardless of how you serve it, always allow buffalo mozzarella to come to room temperature before eating to appreciate its luxurious texture. Resist the urge to refrigerate it once opened for fullest flavor.
FAQs
Can you use buffalo mozzarella on pizza?
Yes, buffalo mozzarella works exceptionally well on Neapolitan-style pizzas paired with tomatoes, basil, and olive oil. Its soft meltability and clean, tangy flavor allows other ingredients to shine while adding a decadent mouthfeel.
Is buffalo mozzarella better for Caprese salad?
The sweet creaminess of buffalo mozzarella pairs sublimely with the flavors of fresh tomatoes, basil and olive oil. Its softer and more delicate texture also perfectly suits the Caprese salad composition compared to regular mozzarella.
Why does buffalo mozzarella cost more?
Water buffalo milking is very labor-intensive and lower-yielding compared to cows, so their milk is costlier. The small artisanal production scale also drives cost up. Import and handling requirements to preserve freshness increase the pricing further.
Can you substitute buffalo mozzarella with feta or halloumi?
While you can sub buffalo mozzarella with feta or halloumi in some dishes, they will impart very different flavors. Feta is saltier while halloumi holds its shape when cooked. For true authentic Italian cuisine, buffalo mozzarella works best.
What is the shelf life of buffalo mozzarella?
Fresh buffalo mozzarella has a shelf life of just 1-2 weeks when stored immersed in brine to preserve moisture, unlike most cheeses. It is highly perishable and needs to remain refrigerated. For longest viability, purchase a product where the sell-by date allows 5-7 days of home storage.
Conclusion
Buffalo mozzarella and regular mozzarella share some common origins and production techniques. But the use of rich, creamy buffalo milk coupled with regional artisanal processes make buffalo mozzarella stand out for its exceptional flavor, appearance, and smooth, pliable texture.
These attributes come at a premium cost and availability limitations though. From a practical perspective, regular cow milk mozzarella works great in baked dishes or commercial pizzas where its mildness and cheaper pricing make sense.
However, for an authentic, high-quality artisanal ingredient that shines when used in simpler preparations like Caprese salad, buffalo mozzarella is unmatched in showcasing its sweet, fresh flavor. Ultimately both have their rightful place in Italian cuisine.