- Article Author: Tommy Clark
Buffalo Mozzarella or Mozzarella di Bufala in Italian is a cheese made from the milk of the Italian water buffalo.
Whether the water buffalo were first brought to Italy from Asia in the early 1000 or, as fossil evidence suggests they may have originated in Italy, buffalo mozzarella appeared in the early 12th century and became widespread through out the South of Italy in the second half of the 18th century.
Today the buffalo mozzarella (mozzarella di bufala) is granted the D.O.C (Denominazione di Origine Controllata) status and has its own “Mozzarella di Bufala Campana” trademark describing the areas of production (from Rome to Salerno) in which almost 200 producers protect and promote the quality of this fantastic cheese.
The buffalo milk is very rich in nutrition contents and the high yield of the byproducts such as butter, ricotta and burrata during the production of the buffalo mozzarella makes the value of this milk very appreciated.
Buffalo mozzarella has a versatile use in the Italian and worldwide cuisine. Many recipes are available for pastas, pizzas, salads and vegetables; weather using it as an ingredient or main food.
Nutrition facts, based on 100 gr.
Protein 3.72 %
Fat 7.5 %
Vitamin A mg. .015
Vitamin B mg. 0.003
Vitamin B1 mg. 0.3
Calcium mg. 169
Phosphorous mg. 380
Sodium mg. 0.4
Iron mg. 0.7
Calories kcal 270