I guess I thought everyone knew that mozzarella di bufala was mozzarella made from buffalo's milk. Then, as we were driving to visit a mozzarella farm in the south of Italy last month, hubs turned to me and said, "I just made the connection that mozzarella di bufala is mozzarella from buffalos!" Mamma Mia!
One of the most prized cheeses in Italy is the mozzarella di bufala. Other forms of mozzarella can be found by different names, but they are made from cow's milk. It is the mozzarella di bufala that reigns supreme on an Italian's dinner table! So much so, that the production of mozzarella di bufala is strictly limited to only seven provinces in Southern Italy. Rigorous guidelines must be followed along with traditional methods in order to display the label "Mozzarella di Bufala Campana DOP." You know you are getting the 'real deal' when you purchase cheese stamped with this label.
By visiting a mozzarella farm, you can watch the process of making mozzarella and sample the freshly made cheese. The process is fun to watch:
Mozzarella di bufala is meant to be eaten, not stored. Always keep it at room temperature in the liquid it is stored in when you purchase it. Fresh mozzarella should be mild, delicate and creamy. If there is a hint of sourness or saltiness, it is past its prime.
To visit a mozzarella farm, consider Tenuta Vannulo in Capaccio Scalo (reservations only). Plan to arrive early -- cheese is made first thing in the morning and sold out by noon.