What is Buffalo Mozzarella?
Buffalo mozzarella, known in Italy as mozzarella di bufala, is a type of fresh, handmade cheese with a long history in the Campania region. The common confusion about it being meat stems from the first word in its name—buffalo. However, this refers specifically to the Italian Mediterranean water buffalo whose milk is used to create the cheese, and not the flesh of the animal. This is an important distinction to make, especially since the North American bison is often colloquially called a buffalo, further muddying the waters for those unfamiliar with Italian culinary traditions.
Unlike meat, which is muscle tissue, buffalo mozzarella is a dairy product. The milk of the water buffalo is richer and has a higher fat content than cow's milk, which gives the cheese its unique flavor and exceptionally creamy texture.
The Artisanal Process of Making Mozzarella di Bufala
The production of buffalo mozzarella is a meticulous and traditional process. For products with Protected Designation of Origin (PDO) status, strict rules must be followed to ensure authenticity.
Here is a simplified overview of the traditional cheesemaking process:
- The cheesemaking begins with fresh, whole milk from Italian Mediterranean water buffalo.
- Starter cultures and rennet are added to the milk to make it coagulate.
- Once the milk has curdled, the curd is cut into pieces.
- The curds are then heated in a process called pasta filata, or “spun paste,” where they are stretched and kneaded until they become smooth and elastic.
- The cheesemakers use their hands to form the classic balls of cheese by 'cutting off' (from the Italian mozzare) a piece of the stretched curd.
- Finally, the mozzarella balls are soaked in a brine solution to preserve them and enhance their flavor.
Is Buffalo Mozzarella Vegetarian?
While buffalo mozzarella is not meat, whether it is suitable for vegetarians depends on the type of rennet used in its production. Rennet is an enzyme used to curdle milk during the cheesemaking process. Traditionally, animal-derived rennet from the stomach of a calf was used. However, many modern producers use microbial or vegetable rennet, which makes the cheese vegetarian-friendly. Consumers should always check the label of the specific product for confirmation, as some traditional European brands may still use animal rennet.
Comparison: Buffalo Mozzarella vs. Cow's Milk Mozzarella
To further understand what makes mozzarella di bufala unique, it is helpful to compare it to the more common cow's milk mozzarella, often referred to as fior di latte.
| Feature | Buffalo Mozzarella (Mozzarella di Bufala) | Cow's Milk Mozzarella (Fior di Latte) |
|---|---|---|
| Milk Source | Exclusively from Italian Mediterranean water buffalo. | Typically from dairy cows. |
| Flavor | Rich, tangy, and slightly gamey with notes of earthiness. | Mild, sweet, and milky. |
| Texture | Softer, creamier, and more succulent due to higher fat content. | Firmer and more springy. |
| Color | Porcelain white. | Off-white or yellowish. |
| Best Use | Served fresh with simple ingredients like tomatoes and basil for maximum flavor. | Excellent for cooking, as it holds its shape better when melted. |
Culinary Uses of Buffalo Mozzarella
With its distinctive creamy texture and rich flavor, buffalo mozzarella is a versatile ingredient in the kitchen. It is often the star of simple, elegant dishes where its quality can shine. The classic Caprese salad, featuring fresh mozzarella, ripe tomatoes, basil, and a drizzle of olive oil, is a prime example. It is also used on high-end pizzas, though it can become quite watery when melted due to its high moisture content. Other uses include topping salads, serving as a component in pasta dishes, or simply enjoying it with crusty bread.
How to Enjoy Fresh Buffalo Mozzarella
To fully appreciate the taste and texture of high-quality buffalo mozzarella, it is best to consume it fresh, shortly after purchase. It is typically sold in a container with a liquid brine to preserve its moisture. For optimal flavor, serve it at room temperature, which allows its delicate characteristics to fully develop. Simply slice it and pair it with simple, high-quality ingredients.
Conclusion: Not Meat, But a Cherished Dairy Product
In summary, the question of whether buffalo mozzarella is meat is a simple one to answer: no, it is a cheese. The 'buffalo' in its name refers to the animal providing the milk, not the meat. As a prized Italian dairy product, buffalo mozzarella offers a creamy texture and tangy flavor profile that sets it apart from other cheeses. Understanding its true origin allows for a greater appreciation of this culinary delight.
For more information on the official Protected Designation of Origin for this cheese, visit the European Commission's explanation of Mozzarella di Bufala Campana PDO.
