Buffalo Mozzarella Basics: 6 Surprising Facts about mozzarella di bufula

October 22, 2025

It’s hard not to fall in love with buffalo mozzarella, that soft, delicate cheese of southern Italy (the best is made in Campania, the region of Naples).

But even if you’re a fan, do you know the basics of Italian mozzarella di bufala? Read on to learn six surprising facts about one of Italy’s most famous cheeses.

sliced buffalo mozzarella on a board with a sprig of basil. Learn all about what makes this cheese so delicious!

Mozzarella di bufala, or “buffalo mozzarella,” is one of our favorite DOP food items in Italy!

Table of Contents

Fascinating facts about buffalo mozzarella

What’s the difference between Mozzarella di Bufala Campana DOP and regular buffalo mozzarella?

Mozzarella di Bufala Campana DOP is protected by European law, meaning it can only be made in specific areas of southern Italy — mainly Campania, Lazio, and parts of Apulia and Molise — following strict production methods. “Regular” buffalo mozzarella might look similar but often comes from outside these zones or uses less traditional techniques.

Civita di Bagnoregio is just one hidden gems in the Lazio region

Is Buffalo mozzarella made from buffalo milk?

We all know that buffalo wings aren’t really from buffalo. (Right?). Buffalo mozzarella, though, is a little more true to its name. Proper buffalo mozzarella is made from — you’ve got it — the milk of water buffalo. Sometimes, you also hear the term “buffalo mozzarella” being applied to cheese made from cow’s milk. Technically, that’s incorrect. (That kind of cheese would be called fior di latte.) Still, the Italian laws governing what can be called buffalo mozzarella and what can’t are a bit contradictory, so even many cheeses sold as mozzarella di bufala in Italy are made from mostly cow’s milk!

Are these Italian cows the source of your “buffalo” mozzarella?

Why is Buffalo mozzarella considered to be gourmet?

Today, mozzarella di bufala is a bit of a foodies’ delicacy or gourmet cheese, especially the proper stuff. Like so much other Italian food, though, it started out as a delicacy… of the poor! Semi-wild buffalo used to roam the swamps in central and southern Italy, and it was the Italian families living in these rural areas who would get and treat the milk to make mozzarella.

What is the watery “bath” that mozzarella sits in?

Mozzarella di bufala, or “buffalo mozzarella,” is one of our favorite DOP food items in Italy!

If you’ve ever bought mozzarella di bufala before, you know it’s not packaged like other cheeses. Whether in Italy or at home, it comes in a container (either a plastic tub or bag) filled with something watery. That’s the whey. It’s crucial because the mozzarella needs to be kept moist.

No matter what you do, never, ever dump all the liquid out, put the cheese back in, and pop it into the fridge! Every Italian mother we know will come after you with a heavy wooden spoon. And that’s not a good thing.

Why is it best eaten fresh? Does it not mature with age like other cheese?

Once you’ve bought your buffalo mozzarella, eat it ASAP. As soon as buffalo mozzarella is exposed to the air (like when you remove it from that bag), the taste immediately starts breaking down. Real connoisseurs can even tell the difference between mozzarella that was made last night versus this morning.

Why shouldn’t you make a pizza with the best buffalo mozzarella?

Top-quality mozzarella di bufala should never be used for cooking. Its delicate flavors and texture will be drowned out, or ruined, by the other ingredients. Instead, use a cheaper kind, or even a soft melting cheese like fontina. Save the mozzarella di bufala to eat on its own. We promise, the taste is worth it.

FAQ´s – mozzarella di bufala

How can you tell if buffalo mozzarella is fresh when buying it?

Fresh mozzarella should feel slightly elastic and shiny on the outside, soft but not mushy inside, and have a mild, milky aroma. If it feels rubbery, has a sour smell, or is sitting in cloudy liquid, it’s past its prime. Ideally, it should be eaten within a couple of days of being made.

Why do Italians serve buffalo mozzarella at room temperature?

Cold temperatures dull the cheese’s delicate flavor and creamy texture. Italians usually take mozzarella out of the fridge at least 30 minutes before eating it — or, even better, buy it the same day and never refrigerate it at all.

What are some traditional ways to enjoy mozzarella di bufala in Italy?

Italians often serve it simply: with ripe tomatoes and basil in a Caprese salad, paired with prosciutto and melon, or drizzled with olive oil and sea salt. In the Campania region, it’s even eaten plain with a hunk of bread and a glass of local white wine — the ultimate rustic pleasure.

One way to serve buffalo mozzarella: with just some basil and tomato

If reading about Italy’s irresistible mozzarella has your mouth watering, why not experience it for yourself? Join Walks of Italy’s Ultimate Naples Food Tour, where you’ll taste hand-made mozzarella straight from local artisans, alongside authentic Neapolitan pizza, pastries, and other regional delights. It’s the perfect way to discover the heart of southern Italy—one delicious bite at a time.