Your first bite of buffalo mozzarella

When first ‘timers’ traveling to this part of Italy taste fresh buffalo mozzarella they often cant quite decide what they are eating. Most people don't know what water buffalo milk tastes like, but upon one's first bite it is unmistakable that this legendary cheese is made from unfamiliar milk. It is so soft and moist, very juicy and milky tasting, almost spongy and with slightly acidic milk. However, few bites later the taste reveals itself all the real potential delicacy heavenly released by its springy texture and a pleasantly enriched by its unmistakable taste with a fresh delicate smell, reminiscent of the humid grazing fields of Southern Italy.

                    A Buffalo

It is often served with fresh beef tomatoes or salad tomatoes as they define it here in southern Lazio (the best are those in between red and green color) with abundant basil. When they are told it is made from "buffalo milk", some may think what general Custer and his buffalos could possibly have to do with this delicious product!? Later on they passionately explained that the some of the best real fresh mozzarella is made a good percentage of the milk of water buffalos and it is proudly called "Buffalo Mozzarella" and surely different from its ‘cousin’ made from cow's milk and called "Fior di Latte" (literally mean ‘milk’s flower). Fior di latte is also very fresh and juicy, with a very similar consistency but a much more delicate, softer and less intense taste to the less common and commercialized buffalo mozzarella.

After an initial amusement for its rather unusual taste (for non-locals which includes north Italians) and white watery fluid with the aroma of milk enzymes in which the mozzarella is sold, it is easy to get addicted to its unique flavor and consistency. When cutting it through, you will discover the soft and doughy thickness and pushing a little bit deeper, you will see that the milk will come out, pure and dense. It is this highly nutritional buffalo milk that confers a sweet and delicately sour taste. Coming from a family of buffalo breeders and milk producers I feel a bit like those qualified wine connoisseurs when it’s time to judge how god is a mozzarella from one to ten! Shape, consistency, texture, juiciness, flavor, freshness, taste and after-taste are all vital elements to rate how good is a real buffalo mozzarella.

For the many of you who are already cheese lovers and will be lucky enough to enjoy this local specialty do not be surprised if whenever you will travel to Italy will always try to ask for fresh ‘buffalo mozzarella’ ‘quella vera prego!’ (the real one, please!) and tomato salads. Obviously, once reached a certain level of expertise about the how ‘real one’ should taste, most of you may be very disappointed when trying the buffalo mozzarella cheese in places like Venice, Florence or Sardinia. Even in Rome or Naples, large cities close or within the production areas you will need to ask tips and advices to the local on where to go to find selected small food shops or delicatessens where to buy the best buffalo mozzarella. In the best deli shops buffalo mozzarella is displayed and sold by weight in its typical round shape; but apart from the more common large and smaller ball shapes, buffalo mozzarella is also produced in small bite-sized round shapes called bocconcini, (literally means little bites) and ‘treccia-’ (shaped as plaits).

In the winter time, with the right climate and temperature few selected producers will also sell the small “bocconcini” surrounded in an exquisite, thick, fresh buffalo cream, a real delicacy for first timers and more experts alike. Authentic buffalo mozzarella is much appreciated for its high nutritional value and content of calcium. Its milk is a rich source of protein, vitamins and mineral salts make it a good, balanced food for the whole family. Strong of its precious nutritious features and extreme versatility, the buffalo mozzarella is suitable for many occasions and cooking recipes. Its taste is really and truly inimitable. Mozzarella at its best is wonderful indeed. Mild, fragrant, delicate - combined with tomato, fresh basil and good olive oil it is meal in itself, especially in the hot summer. If you've never had the real mozzarella before, it's now time you try this sublime delicacy when visiting the South Pontino in Lazio.

In the Pontine farms the DOP factories use traditional methods reaching a superior quality buffalo mozzarella with similar standards to the her majesty the mozzarella from the Campanian buffaloes, owing the experts’ respect due to the careful attention of the most advanced breeding techniques and for the unique taste that the producers' expertise has managed to keep and infuse in their products.