Italy Panorama

Have you ever wondered how to get milk from a herd of buffalo?  The bufala in question is not the hump-backed variety that once roamed the Great Plains of the American West, but is instead a species of water buffalo introduced to Italy in the 7th century.  The beasts of burden produced such sweet milk that cheese has been made with it since the 12th century.

Bufala...not the cutest beast.

The porcelain-white delicacy bears little resemblance to the cow’s milk type, which is more rubbery.  Bufala, as it is commonly called, is elastic but soft and creamy with a nearly liquid center.  The taste is delicate yet distinctive.

Mozzarella di Bufala is created at caseifici in the Campania region.  The milk is heated and curdled, then like bread the curds are stirred and kneaded vigorously.  The cheese is then formed into various shapes, ranging from large balls to little marbles, or braided ropes.  The product is then soaked in brine.  Mozzarella di Bufala should be eaten within a few days of its production.

Typical caseificio sign along the highway

There are several caseifici that offer guided visits and samples of this classic southern Italy specialty.  Our favorite is Vannulo, located near the ancient Greek city of Paestum.  They produce mouth-watering, organic mozzarella as well as buffalo-milk yogurt and gelato.  Glass windows allow you to view the cheese-making in progress, and you are free to wander the extensive grounds to get up close and personal with the milk-giving beasts themselves.

Tenuta Vannulo: Paestum, Campania