Common questions

How do you serve mozzarella di bufala?

How do you serve mozzarella di bufala?

It’s best to eat mozzarella di bufala in the raw. Put the small balls (bocconcini) on a salad, or slice up a big braid and layer it with vine-ripe tomatoes and fresh basil for a wonderful summer meal of insalata caprese.

How is mozzarella di bufala made?

Artisanal Buffalo mozzarella from Campania is made by two persons, one holds the curd mass, and the other chops and shapes by hands the mozzarella balls. The balls are left to soak in salt water, then are returned to their whey. Now Buffalo mozzarella can be used in many mouth-watering recipes.

What goes well with mozzarella?

Fresh Mozzarella Pairings: Besides tomatoes, other vegetables that partner nicely with fresh mozzarella include: eggplant, roasted peppers, spinach, onion and mushrooms. Compatible fruits include peaches, melon, pears and berries. Don’t forget olives: from buttery green Castelvelranos to tender, salty purple Kalamatas.

What is the best way to eat mozzarella?

When presented with mouth-watering fresh mozzarella, many Italians don’t hesitate to eat it with their bare hands. Fresh mozzarella is delicious just as it is, or with a bit of salt and pepper, basil or fresh marjoram or oregano, and topped off with a good extra virgin olive oil.

Can you use burrata instead of mozzarella?

Burrata can be used much like mozzarella. For a decadent start to your morning, make this burrata caprese toast.

Is mozzarella di bufala healthy?

If you wonder what the difference is with an ordinary mozzarella, that is an easy question to answer: mozzarella di bufala is produced with the milk of domestic Italian water buffalo. This milk is higher in calcium and protein, and lower in cholesterol than cow’s milk.

Why does mozzarella come in balls?

Mozzarella is typically produced in the shape of a ball. Because of its high water content and its soft texture, if stored the same way as other cheeses, it will lose its shape and flatten out over time. Keeping mozzarella in a liquid helps to retain both its shape and its moisture (via

How do Italians make mozzarella?

Mozzarella di bufala is traditionally produced solely from the milk of the Italian Mediterranean buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk.

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