Soft, milky stretched-curd cheese.
History
Water buffalo came to Campania in the Middle Ages. Mozzarella is recorded from the 12th century and gets its name from 'mozzare' (to cut). PDO rules protect Mozzarella di Bufala Campana.
Why it exists
Fresh, milky and elastic, it was made to be eaten within a day.
Ingredients
- Water buffalo milk
- Rennet
- Salt
- Whey
How it's made
- Curdle warm buffalo milk with rennet
- Cut and drain the curd
- Heat in hot whey
- Stretch and knead the curd (pasta filata)
- Shape into balls and cool in brine
how to eat it
Serve & eat
Fresh with tomato and basil (caprese).
Ratings & notes
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