Mozzarella di Bufala is a semi-elastic textured soft cheese. Made by heating the curd so it can be stretched and formed into shapes, it’s part of the ‘pasta filata’ family, giving it a light white appearance and mild taste that’s slightly sour, lightly floral and milky fresh.
It soft but slightly granular, as it’s coated with a thin, edible rind then brined for up to one week. It’s high in protein and calcium, yet considered to be lower in cholesterol than cow’s milk.
Buffalo mozzarella is a classic with a Sauvignon Blanc or even a Beaujolais. Yet we like to pair ours with a sophisticated Prosecco, such as Gocce di Favola. Its gentle fruity fizz really balances the mozzarella’s milky-soft texture.
About the producer
Casa Madaio in Campania, Italy, make this mozzarella from the pasturised milk of domestic water buffalo. With methods from buffalo dairymen passed down since the 8th Century, the family’s buffalo ‘swim’ in large water tanks in the hot summer climate. It’s this rich, wetland landscape that gives the Mozzarella di Bufala its creamy, delicate taste.
How to enjoy
Mozzarella’s soft and simple enjoyed on its own with a crisp wine. Try serving it fresh in an antipasti or a classic tomato starter. Or, if you’re cooking an Italian dish, our mozzarella will melt into a lasagna, pasta or calzone to give a creamy, gooey taste that’s not overpowering.