Mozzarella di Bufala (Buffalo Mozzarella) 
The buffalo was introduced into Italy in the seventh century, but references to cheese products made from its milk only started to appear at the beginning of the twelfth century. Mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had only been produced in small quantities. A fresh, stringy textured cheese with porcelain-white coulor, it has an extremely thin rind and delicate taste. When cut, it produces a white watery fluid with the aroma of milk enzymes. Apart from its typical round shape, it is also produced in small bite-sized shapes and plaits.
The peculiarity of this cheese is entirely due to the technology used in its traditional preparation. It is produced exclusively from whole buffalo milk and, after drawing and moulding, may also be smoked, but only using natural, traditional procedures.Buffalo milk is not for drinking and is used exclusively for making mozzarella. Indeed, it is so nutritious and so rich in fat and cassein that it would be indigestible over the breakfast table, whereas it is the best for the cheese industry. Cow's-milk mozzarella is a ball of fresh cheese swimming in brine, pleasant as ice cream but absolutely tasteless. Made out of buffalo milk, instead, it becomes an altogether different matter. By visiting one of the many small dairies scattered over the district between Caserta and Salerno, you can see the way mozzarella is made, which is a very fast process. The milk is brought in, curdled, then drained to eliminate the whey. After this the curd is cut into small pieces, then ground up in a sort of primitive mill. At this point, reduced to crumbles, the curd is put into a mold and immersed in hot water, where it is stirred until it takes on a rubbery texture. The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella ("mozzare" in Italian in fact means to lop off). These in turn are put into cold water and then to soak in brine. The cheese absorbs as much salt as is necessary and has to take on consistency. In the end, it must not be soft and mushy when cut but fibrous and elastic, so that if poked it springs back to its original shape. Mozzarella, prepared in the evening is ready the next morning, oozing with freshness and richly flavored. (from www.mozzarelladibufala.org) You can purchase Buff Mozz in many italian specialty shops AND at
WEGMANS of course. Look for this brand when shopping.
The buffalo was introduced into Italy in the seventh century, but references to cheese products made from its milk only started to appear at the beginning of the twelfth century. Mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had only been produced in small quantities. A fresh, stringy textured cheese with porcelain-white coulor, it has an extremely thin rind and delicate taste. When cut, it produces a white watery fluid with the aroma of milk enzymes. Apart from its typical round shape, it is also produced in small bite-sized shapes and plaits. 
The peculiarity of this cheese is entirely due to the technology used in its traditional preparation. It is produced exclusively from whole buffalo milk and, after drawing and moulding, may also be smoked, but only using natural, traditional procedures.Buffalo milk is not for drinking and is used exclusively for making mozzarella. Indeed, it is so nutritious and so rich in fat and cassein that it would be indigestible over the breakfast table, whereas it is the best for the cheese industry. Cow's-milk mozzarella is a ball of fresh cheese swimming in brine, pleasant as ice cream but absolutely tasteless. Made out of buffalo milk, instead, it becomes an altogether different matter. By visiting one of the many small dairies scattered over the district between Caserta and Salerno, you can see the way mozzarella is made, which is a very fast process. The milk is brought in, curdled, then drained to eliminate the whey. After this the curd is cut into small pieces, then ground up in a sort of primitive mill. At this point, reduced to crumbles, the curd is put into a mold and immersed in hot water, where it is stirred until it takes on a rubbery texture. The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella ("mozzare" in Italian in fact means to lop off). These in turn are put into cold water and then to soak in brine. The cheese absorbs as much salt as is necessary and has to take on consistency. In the end, it must not be soft and mushy when cut but fibrous and elastic, so that if poked it springs back to its original shape. Mozzarella, prepared in the evening is ready the next morning, oozing with freshness and richly flavored. (from www.mozzarelladibufala.org) You can purchase Buff Mozz in many italian specialty shops AND at WEGMANS of course. Look for this brand when shopping. 
