Mozzarella di Bufala Campana, white stringy pillows of comestible bliss. This is not your ordinary tasteless zombie mozzarella, but rather a rich, flavorful cheese that can only be produced in designated areas of Italy’s Campania, Lazio, and Puglia regions.
Produced from the milk of a domestic water buffalo, the flavor of Bufala mozzarella cheese is much richer and creamier than its cow milk (Fior di Latte) counterpart. What makes this mozzarella so particularly special however, is its characteristic texture. Heating milk curd in boiling water (temp of curd must reach at least 180F), it melts and is pulled into the stringy recognizable mozzarella consistency. Formed into a large ball, the cheese is then hand pulled and thrown into a pool of cool water by the famous and well respected “Mozzarella Men”. Describing the scene, it was something of an Italian Willy Wonka.
After being formed into various sizes and shapes, the cheese is left to in a bath of salt water for a minimum of 4 hours to acquire its acidic, salty, and creamy taste. Mesmerized by the pulling and plucking of the cheese from its ‘mother ball’, I could barely wait to CONSUME.
Some Bufala Mozzarella Facts for the Ignorant Eater:
- Never put mozzarella in the fridge, if its the fresh kind thats sold in a plastic bag full of water. In cold temperatures the cheese becomes dry and flavorless. It can last outside the fridge for 4-5 days at a room temp of 60-68F.
- When cutting into a piece of fresh mozzarella, finding water in the cheese mass is not an indication of high quality.
Though this product has seen a lot of controversy in the past, with tainting and impure milk scandals, it remains nonetheless the pride of Campania. To be honest after a week of eating this stuff I can’t look at it for a while, but oversaturation of the product by no means it isn’t good. Mozzarella di Bufala Campana makes string cheese seem like a white stick of plasticized doom.