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Mozzarella di Bufalo

Mozzarella di Bufalo

Many wine enthusiasts are aware of the stiff designations that wine regions around the world use to highlight the wines produced in their particular location. Italy is a great example of these regulations. Italy’s wine designations include: I.G.T., D.O.C., and D.O.C.G. These designations indicate where the grapes are grown. This is a guarantee of growing area and production methods and while some believe this means quality that is not necessarily the case.

While enjoying the foods and wines of Italy, we discovered that other foods are also given designations which are granted by the European Union. For example, Bufalo Mozzarella cheese is also protected as well as other food products like tomatos.

Tourists to Campania, Italy will most certainly discover Mozzarella di Bufala Campana DOP. This fresh mozzarella cheese is produced from the milk of domesticated water buffalo raised in particular regions of Italy. Regions include Campania, Molise, Apulia and Lazio.

Commonly considered to be the best mozzarella cheese in the world, the EU (European Union) designated Mozzarella di Bufalo as Denominazione di Origine Protetta (DOP) or in English: P.D.O. Protected Designation of Origin.

A European commission, responsible for the D.O.P. designation determined the techniques used for production, labeling and marketing regulations. Mozzarella cheese that meets these stringent rules will be granted the D.O.P. label and the logo of the European Union.




Mozzarella di Bufalo

Tips for Serving Mozzarella di Bufalo

Mozzarella di Bufalo is best the day it is purchased. While this causes a problem for those who do not live in Italy’s beautiful regions, it should not stop anyone from enjoying the cheese. The fresh mozzarella if not used immediately should be kept in a cool place in its own liquid. If storing in a refrigerator, remove the mozzarella so that it can reach room temperature before serving.

Cooking with Mozzarella

Mozzarella has a variety of uses in cooking. Add mozzarella to a tomato salad or pizza. When making eggplant Parmesan use Mozzarella di Bufalo. According to the Mozzarella di Bufalo website, “Mozzarella is also ideal sliced and grilled; cubed, skewered with bread, and grilled, then topped with a warm anchovy sauce (this is a traditional Roman antipasto); or stuffed into focaccia. When it is stirred into tomato sauce, it gives rice, pasta, or gnocchi a meltingly rich and delicious consistency.”

How Consumers Can Identify Mozzarella di Bufalo D.O.P in the Market

Several tips to finding Mozzarella di Bufalo D.O.P. include: checking to see that the cheese package has been sealed, if packaged in a bag with a knot, a seal must be placed below the knot. Look for the logo, dairy’s authorization number and other legal information.

Ricotta Cheese

While in Campania we had plenty of Mozzarella di Bufalo. After making the mozzarella, the whey is used to make Ricotta cheese. The Mozzarella di Bufalo and Ricotta are often served together. There were daily opportunities to taste these cheeses while in Campania.

Mozzarella di Bufalo




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