What is buffalo cheese made of?

December 7, 2025 •

2 min read

Authentic buffalo cheese, famously known as Mozzarella di Bufala, is made exclusively from the milk of domesticated water buffalo, not the American bison. This rich and creamy dairy product is prized for its delicate texture and distinct flavor, which is a direct result of its unique milk source.

Quick Summary

Buffalo cheese is a dairy product crafted primarily from the milk of water buffalo, known for its high fat and protein content that lends a creamy texture and tangy flavor.

Key Points

Core Ingredient: Buffalo cheese is made primarily from the milk of domesticated water buffalo, not American bison.
Rich and Creamy: Water buffalo milk has a much higher fat and protein content than cow's milk, resulting in a creamier, richer texture.
Pasta Filata Method: Famous buffalo cheeses like mozzarella are produced using the 'spun paste' technique, which involves heating and stretching the curd to create an elastic texture.
Distinct Flavor Profile: Buffalo cheese has a tangy and robust flavor compared to the milder, sweeter taste of cheese made from cow's milk.
Nutritional Advantages: Buffalo milk is a good source of protein and calcium, lower in cholesterol, and potentially easier to digest due to lower lactose and A2 protein.
PDO Status: Authentic Mozzarella di Bufala Campana has Protected Designation of Origin (PDO) status, ensuring it is produced in specific Italian regions under strict guidelines.
Diverse Varieties: Beyond mozzarella, buffalo milk is used to produce other cheeses like ricotta, burrata, and blue cheese, as well as paneer in South Asia.

The Primary Ingredient: Water Buffalo Milk

At its core, buffalo cheese is defined by its source: the rich, creamy milk of the water buffalo (Bubalus bubalis). Unlike cow's milk, buffalo milk has a significantly higher fat and protein content, and slightly lower levels of lactose. This unique composition is what gives buffalo cheese its characteristic flavor and texture. For example, fresh Mozzarella di Bufala is known for its pearly white color, elasticity, and tangier, more complex taste compared to the milder, milky-white cow's milk mozzarella.

The Cheesemaking Process: Pasta Filata

The most famous buffalo cheese, mozzarella, is made using the pasta filata or 'spun paste' method. This artisanal process involves several key steps that have been refined over centuries, particularly in the Campania region of Italy. The steps include heating the milk, adding rennet to curdle it, allowing the curds to mature, then heating and stretching the curds before shaping and brining the cheese.

Other Cheeses from Buffalo Milk

While mozzarella is the most internationally recognized, water buffalo milk is used to create a diverse range of cheeses worldwide. These include:

Ricotta di Bufala: Made from the leftover whey of mozzarella production.
Burrata di Bufala: Mozzarella filled with a mix of curds and cream.
Blu di Bufala: An Italian blue-veined cheese.
Paneer: Often made with buffalo milk in South Asia.
Sulguni: A Georgian cheese sometimes made with buffalo milk.

Nutritional and Health Benefits

Buffalo milk's high fat and protein content offer nutritional advantages. It has lower cholesterol than cow's milk and can be easier to digest for some due to its protein profile and lower lactose. Buffalo milk also contains beneficial compounds like immunoglobulins and CLA.

Comparison: Buffalo vs. Cow Milk Mozzarella


Feature	Mozzarella di Bufala (Water Buffalo)	Mozzarella (Cow's Milk)
Milk Source	Exclusively water buffalo milk	Cow's milk
Flavor	Tangy, slightly mossy, more robust	Mild, sweet, milky
Texture	Creamier, softer, more delicate and lacy	Firmer, slightly springier
Moisture	Higher moisture content, often served in brine	Lower moisture content, holds shape better for cooking
Culinary Use	Best for fresh eating, caprese salads, prosciutto pairings	Excellent for melting on pizza, baked pasta dishes
Appearance	Pearly white color	Creamier or slightly yellow hue

The Historical and Cultural Legacy

Buffalo cheese is integral to culinary history, especially in Italy's Campania region. Water buffalo were present by the 12th century, with cheese production following. Mozzarella di Bufala Campana received Protected Designation of Origin (PDO) status in 1996, ensuring its authenticity. More information on its history is available from the Consorzio di tutela Mozzarella di Bufala Campana DOP.

Conclusion

What is buffalo cheese made of? Water buffalo milk. This ingredient's rich composition creates a uniquely creamy, flavorful, and nutritious cheese. From Italy's iconic mozzarella to global varieties like paneer, water buffalo milk is key to these celebrated dairy products.

Frequently Asked Questions

Buffalo cheese is made from the milk of the domesticated water buffalo (Bubalus bubalis), primarily found in Italy for European varieties, and across Asia for others.

Buffalo cheese is typically creamier, softer, and more tangy than its cow's milk counterpart, due to the higher fat and protein content of buffalo milk. It also has a distinct, pearly white color.

Buffalo mozzarella has a slightly lower lactose content compared to cheese made from cow's milk. Some people with mild lactose sensitivity may find it easier to digest, but it is not lactose-free.

Buffalo cheese is often considered a healthy option, as it is a good source of protein, calcium, and minerals. It also contains less cholesterol than cow's milk cheese, though it has a higher fat content.

Yes, but with care. Buffalo mozzarella melts into a creamier liquid than cow's milk mozzarella due to its higher moisture content. For pizza, it's best to use it sparingly or with a drier mozzarella to prevent a soggy crust.

Mozzarella di bufala originated in the Campania region of Italy, with the first historical records appearing in the 12th century. The PDO status protects its production methods and regional authenticity.

Besides mozzarella, other popular cheeses made from buffalo milk include creamy ricotta di bufala, rich burrata di bufala, and various blue cheeses. In Asia, paneer is frequently made with buffalo milk.

Fresh buffalo mozzarella should be stored in its original brine or whey in the refrigerator. It is best to consume it within a few days of purchase to enjoy its peak freshness and flavor.