Not Bored in New York

It seems that there is a chronic misunderstanding, amongst United States human, as to what Buffalo (Bufala) Mozzarella is. Many people incorrectly use the term to identify Fresh Mozzarella–this is entirely incorrect.

Fresh Mozzarella:

Fresh Mozzarella is made from cheese curd, water, and salt (sometimes there is vinegar, or another flavoring agent). Fresh Mozzarella is usually found in small fist-sized loaves that resemble inflated pillows, although the size can vary–such an example would be ciligiene which is a cherry sized mozzarella. Fresh Mozzarella has an evenly soft consistency that is similar to damp bread. Technically, Fresh Mozzarella can be rendered from any type of curd, although it is most commonly made with cows’, and when it is not preceded by any modifying nomenclature it should be assumed that Fresh Mozzarella is Fresh Cow’s Mozzarella.

Buffalo Mozzarella or Mozzarella di Bufala

Buffalo Mozzarella differs from Fresh Mozzarella in one distinct way: it is a cheese made specifically from Water Buffalo curd. It’s that simple. At some point long ago water buffalo were brought to Italy from Asia, and people realized that they could be milked–hence Mozzarella di Bufala. Buffalo Mozzarella can be identified by it’s slightly softer consistency, and it’s slightly sour taste.

Don’t be fooled, and don’t play into the hype; if it aint from no water buffalo it aint no Buffalo Mozzarella.