/ Typical products / Cheeses / Buffalo cheeses / Typical products / Cheeses / Buffalo cheesesBuffalo milk, an extraordinary source of protein and lactobacilli, is not the only source of the famous mozzarella.
The richer and more complex profile, the sweet taste and a light musky aroma, the greater dairy yield, are all elements that make it possible to create cheeses with a more intense taste such as “Buffalo Blue”.
Buffalo milk offers extraordinary potential for the production of aged soft cheeses.
With a touch of wine, fruit or herbs, these cheeses are enriched with a complex and fascinating taste, challenging the concept that buffalo milk cannot stand the test of time.
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In questa sezione trovi i migliori formaggi di bufala creati solo da produttori italiani d'eccellenza e selezionati appositamente per te!
One cannot talk about cheese without first knowing the "Buffalo". It is believed that this animal was introduced to Italy by the Arabs, but it is not excluded that a native breed already existed during Roman times. Since 2000, the "Mediterranea Italiana" breed has been recognized. This process, which started long ago, is the result of long isolation and the absence of crossbreeding with other breeds. Once this designation is obtained, the animal is registered, monitored, and bred according to regulated methods. Over the years, its function has changed: it was once used as a draft animal, then bred for its meat, but today it is primarily raised for its milk. About 75% of the buffaloes and more than 50% of the farms are located in Campania, particularly in the provinces of Caserta and Salerno, as well as in southern Lazio, the province of Foggia, and the province of Isernia. Over time and throughout its history, this animal has never changed its attitude.
No one can keep a buffalo indoors; its natural habitat is open pasture!
Not only the breeding but also the entire production and processing chain of the cheese is regulated by a specification aimed at protecting the organoleptic and qualitative characteristics of buffalo milk. The latter tends to be richer in fat than cow's milk, but easily digestible, with a reduced content of sugars, cholesterol, and lactose. It is an excellent source of protein with high biological and nutritional value.
Of course, as gourmet enthusiasts, we are invited to taste it in its various forms and textures!
Cheeses are not only classified by shape and texture but are generally all recognizable by their taste, particularly those made from buffalo milk, because they have a more intense and aromatic flavor compared to others. If you taste a Buffalo Mozzarella from Campania, you will immediately notice, through its texture, that the dough is more elastic and softer. This characteristic is due to the higher fat content among its elements.
And if the fat is so good, it certainly cannot be considered negative for your figure; in this case, taste is what matters!
The first fun fact is not related to cheese but to the word "buffalo". "Every day we hear buffalo stories". This is a very common idiomatic expression, which means deceiving someone at will, as was done with oxen and buffaloes, which allowed themselves to be led by the nose ring without resistance.
The buffalo is often confused with the bison because both are large, have horns, and belong to the same family, but they have very different physical characteristics. The distinctive hump and short, sharp, curved horns are characteristic of the bison, while the pronounced shoulder hump and large arched horns are typical of the buffalo.
To produce 1 kg of mozzarella with buffalo milk, about 4 to 5 liters of milk are needed, whereas to produce 1 kg of fiordilatte, 8 liters of cow's milk are required. So, the yield of buffalo milk is higher because it contains more fat.
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