In Italy mozzarella is made from water buffalo milk—the other stuff, from cow’s milk, is called fior di latte. The fresher it is the better it tastes. Superb mozzarella should never be refrigerated. The fresher it is the better it tastes. Superb mozzarella should never be refrigerated. For information from the consortium visit http://www.mozzarelladop.it/.
My favorite buffalo mozzarella producer is Vannulo, not far from Paestum, worth a pilgrimage for true mozzarella lovers. All products are sold only on-site, never shipped which could compromised quality. They also sell yogurt, gelato, milk chocolate and leather goods made with buffalo. Other first rate mozzarella producers are Barlotti and Casolaro with sites only in Italian for now.
A most interesting event for food professionals is produced by Le Strade della Mozzarella, in Paestum. Expect to see super-chefs doing demos of their recipes utilizing mozzarella or another buffalo milk product. And they’re branching out to a few other European cities and are even thinking about the U.S.
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