Mozzarella di bufala campana

Mozzarella di bufala campana

What it is

Twelfth-century records from the monastery of San Lorenzo in Capua describe monks handing pilgrims a slice of bread and a cheese called mozza. The animal has not changed since: buffalo milk carries roughly twice the fat of cow's milk, and it is that, with the lactic tang, that no cow mozzarella imitates.

In the kitchen

Keep it in its own whey at cool room temperature and eat it the day you buy it. It weeps far more than cow mozzarella, so tear rather than slice it and drain it on a cloth for ten minutes before it goes anywhere near dough.

Goes with

Tomato Basil Olive oil Black pepper Peach Prosciutto di Parma

Also used with

Oxheart tomato Pomodorino del Piennolo del Vesuvio Prosciutto di San Daniele

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