Mozzarella Buffalo Cheese is an Italian fresh cheese. It is made from water buffalo’s milk around the Naples area. It’s a firm but creamy cheese that tastes like fresh milk, with a slightly sour edge to it. It melts well and has a unique stretchiness, making it the classic pizza topping cheese.
Mozzarella cheese is a southern Italian cheese made by the pasta filata method. Fresh mozzarella is therefore generally white but may vary to slightly yellow depending on the animal’s diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made. It can, however, be kept in brine for up to a week, or longer when sold in vacuum-sealed packages.
Mozzarella, from the Neapolitan dialect, is the diminutive form of mozza (“cut”) derived from the method of working. The mozzarella was recognised as a Specialità Tradizionale Garantita (STG) from 1996. It is available fresh, usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz) or about 6 cm (2.4 in) in diameter. Sometimes it is available up to 1 kg (2.2 lb) or about 12 cm (4.7 in) diameter. It is soaked in saltwater brine or whey. Consequently, at other times citric acid is added and it is partly dried (desiccated). Its structure is more compact in this last form and it is often used to prepare dishes cooked in the oven. These might include such dishes as lasagna and pizza.