Mozzarella is undoubtedly one of the most famous Italian cheeses. There can’t be many people who are unfamiliar with the sight of glistening white balls of it or at least the taste of it on pizzas or in salads. However, you’ve probably never stopped to think about where it comes from or how it’s made. When we think about the origin of cheese, I guess cows, sheep or possibly goats come to mind, but did you know that authentic Italian mozzarella is actually made from buffalo milk? This Italian buffalo mozzarella (otherwise known as ‘Mozzarella di latte di bufala’) is notoriously hard to reproduce due to the ideal conditions and many years of experience in Italy, but one English farm is having a go at producing English buffalo mozzarella.

The Advantages of Buffalo’s Milk

Something that you’ve probably never really thought about, but is nonetheless still true, is the fact that buffaloes produce milk. Logical really seeing as this is what mammals do. Buffaloes’ milk is richer than cows’ milk as it contains more solids, meaning that it has higher levels of protein, fats, and minerals. This, in turn, makes the milk good for processing into products such as cheese.

It is unclear historically how buffalo came to be living in Italy, but what is for sure is that today the buffalo population there is large (for example in 2013 it was reported as 402,659). As a result, Italy is one of the world’s largest producers of buffalo milk. One of the many dairy products that is produced from this buffalo milk is mozzarella. Mozzarella can also be produced of course from other types of milk, but due to the fact that buffaloes’ milk is thicker and creamier, more cheese can be produced from less milk thus making it more economical, not to mention producing a cheese with higher nutritional properties.

The Process of Producing Mozzarella 

The production of mozzarella is a fairly simple process compared to other cheeses as mozzarella is usually eaten fresh and so there is no need for a long or complicated maturation period. There are a number of other cheeses whose production in the early stages is very similar to mozzarella, but then the method diversifies along the way to produce different results. With regard to mozzarella, there are probably various ways and special techniques used to produce it, but all using the same basic process.

The buffalo milk is first warmed together with whey left over from the preceding batch of mozzarella that has been made. This whey helps to increase the number of bacteria in the milk. Rennet, a complex of enzymes that helps milk coagulate, is then added. The result of all this is that in time the curds in the milk separate from the whey.

Next, the whey is drained off and the curds are cut and stirred and then left until the pH reaches between 5.2 and 5.5. At this pH, the curds have formed together in such a way as to make it possible for them to be easily manipulated by hand.

The following stage is for the curds (which are by now cheese like) to be immersed in hot water (or whey). Usually, before this, they are cut into balls. They are left until they float, a sign that most of the liquid has drained out of them.

Finally, these balls need to be kneaded by machine or hand until they reach the right texture. They are then cut and shaped as desired to produce the final mozzarella. Often it is placed in brine to preserve it, but in any case, it is best consumed fresh, either on the day of production or in the next few days.

This whole process is called, ‘Pasta Filata’ (Italian for ‘spun paste’) and as already mentioned is also used in the manufacture of other Italian cheeses. The cutting of curds used in the production method is also the origin of the name mozzarella as ‘mozza’ means ‘to cut’ and ‘rella’ is an ending that gives the sense of making something smaller. In other words, mozzarella is a little cut off the whole batch of cheese!

It’s not just about Buffalo

The process for producing mozzarella can, of course, be applied to any sort of milk. Outside of Italy buffaloes’ milk is not necessarily so easily available, not to mention the fact that it’s not just any type of buffalo milk that is used, but specifically water buffaloes’ milk. As a result, a lot of mozzarella is made using cows’ milk, producing a cheese which is called in Italian, “Fior di latte”.

There are also regions of Italy where mozzarella is made using sheep’s milk and sometimes called, “mozzarellapecorella”. More recently, some mozzarella has been produced using goat’s milk in order to offer an alternative for those who have problems digesting cows’ milk.

A few other terms that are good to know are ‘mozzarella affumicata’ which is mozzarella that has been smoked. Bocconcini are small balls of mozzarella and burrata, which is a ball of mozzarella with a cream filling.

Buffalo Mozzarella English style

Although buffalo mozzarella is very much an Italian specialty, others have given ago to producing their own versions. One such attempt can be found at Laverstoke Park Farm in Hampshire, England. Here the owners have invested a lot in visiting Italy to learn some of the secrets of this renowned cheese and then setting up their own production of English buffalo mozzarella.

The flavor, as well as the look of mozzarella, can be influenced by the diet of the animal from which the milk came from. At Laverstoke, they have been feeding their buffaloes on a special diet of a mixture of 31 herbs, grasses and clovers thus trying to instill in their English buffalo mozzarella a distinctive taste. Who knows, maybe one day it will rival the Italian variety for the crown of best mozzarella in the world.

The Fresh Prince of cheeses

Mozzarella is most certainly a popular cheese and not without good reason. There is a simplicity, yet elegance to its production. The finished product is best consumed as soon as possible adding a light, fresh taste to a host of different dishes. It can even be enjoyed just like in Italy, sliced and eaten on its own. No matter what type of mozzarella you go for, you’re unlikely to be disappointed by this simple, but versatile cheese.