Pasta filata Buffalo’s milk

Mozzarella di Bufala Campana

Water-buffalo milk, stretched by hand, eaten the same day if possible.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Water buffalo were brought to the Campanian marshes centuries ago and their milk is roughly twice as fat as cow's. The curd is heated and kneaded until it is elastic, then torn — *mozzare* — into balls and dropped into brine.

At its best it is sweet, faintly sour, and weeps milky whey when cut. It has a shelf life measured in days and is at its worst cold: take it out of the fridge an hour before you eat it.

Tastes of

sweet milk yoghurt tang grass salt

Put it next to

Ripe tomato Olive oil Basil Falanghina