With its typical porcelain skin, consistent and at the same time melty, mozzarella made from the milk of Italian water buffaloes (not bison!) is a delight that's impossible to forgo. Here is everything you need to know to make sure you eat the original

Among the most loved top products of Made in Italy around the world, is the so-called white gold, Mozzarella di Bufala Campana Dop. everyone at one point in their life has tried it, impossible to resist its softness. It is, in fact, a fresh spun curd cheese produced with buffalo milk of the Italian Mediterranean breed.

Tasting and production area

The porcelain white colour, smooth surface, the initially elastic and melty consistency are essential characteristics of its appearance. But the magic begins with the cut, when the characteristic whitish whey liquid oozes out, reminiscent of the pleasant acidity of yogurt. In the mouth it is decisive, but at the same time delicate. Perfect to be eaten fresh, as a main dish, it has become an irreplaceable ingredient of Neapolitan pizza. The production area of Mozzarella di Bufala Campana Dop includes the provinces of Caserta, Salerno and some municipalities in the provinces of Naples and Benevento, in the Campania region. However, other regions are also included in the product specification: for Lazio, some municipalities in the provinces of Latina, Frosinone and Rome; for Molise the only municipality of Vefrano (in the province of Isernia); for Puglia some municipalities in the central part of the province of Foggia. All the rest are imitations.

Trivia

The term mozzarella derives from the verb mozzare, or “to sever”, an operation still practiced today in all mozzarella creameries, which consists in shaping the ball of hot spun curd by hand, detaching the individual mozzarella with the index fingers and thumbs. This is how the typical rounded shape is obtained. To date, Mozzarella di Bufala Campana is the only one on the market to have obtained European level Protected Designation of Origin recognition.

Health benefits

Mozzarella di Bufala Campana Dop is an easily digestible cheese with reduced lactose and cholesterol content. Contrary to what one might think, it’s much leaner than many other dairy products, with around 250 Kcal for every 100 g. It’s an excellent source of protein, paired to a moderate intake of fat. It provides high quantities of calcium and phosphorus, of vitamins and zinc. So it is good for the body, but first of all for the palate!