Cheese & Butter Guide by Marky's

Except the traditional and familiar types of milk used in cheesemaking (these are cow’s, sheep’s and goat’s milks), Italy produces a fine range of cheeses made from the milk of buffalos. But they are not those huge wild beasts that used to roam all over the Wild West. Many centuries ago Italian people domesticated the water buffalo. It is smaller in size, has calmer character and originates from South Asia. Although there are several theories explaining how and why these animals were brought to the Italian peninsula, none of them has been proved right. Until today water buffalos inhabit riverbanks and swamps of Italy.

Water buffalo’s milk has very high fat content, which exceeds that of cow’s milk twice. That is why it is indigestible for drinking but ideal for making cheese. The milk itself is naturally thick, mild, sweetish and full of vitamins and minerals. Thus, buffalo cheese is rich in calcium, magnesium and phosphorus. At the same time it contains little cholesterol, and can be consumed by the people who suffer from intolerance or allergy to cow’s milk.

Mozzarella di Bufala

Some of the strictest gourmets claim that the Buffalo Mozzarella is the only real and pristine Mozzarella cheese. It is made according to the standard techniques including the original pasta filata, when the curds steeped in the hot whey or water are kneaded and stretched until they turn to a smooth homogeneous mixture. The buffalo’s milk makes the cheese texture more subtle and adds more depth to its sublime creamy flavor. Serve it with some juicy tomatoes and fragrant herbs or put it into your favorite sandwich, pizza, pasta or salad. Mozzarella will find its place in any dish and bring it to perfection.

Mozzarella Cheese Nutrition Facts

The cheese is a fountain of various nutrients. It is a rich source of protein, calcium and phosphorus, while its content of cholesterol and carbohydrates is very low. The water-soluble vitamins, such as B6, it provides take part in keeping your vision and skin healthy, and forming red blood cells. Vitamins A, D and E are good for your bones. Mozzarella also makes its contribution to the weight losing process, as well as provides a natural protection from gout and breast cancer.

Some Other Types of the Buffalo Milk Cheese

  • Quadrello di Bufala is a washed rind cheese, usually with greenish or grayish lines of mold, originating from Italian Lombardy. It resembles the Tallegio cheese in its making style, with the main difference in the milk used. The velvety semi-soft texture of Quadrello is sticky and elastic. Its flavor, both tangy and delicate, with some earthy and grassy notes, can be complemented perfectly with a berry smack of a fine Italian red.
  • Blu di Bufala cheese comes from Bergamo. This is a distinctive and full-bodied semi-firm blue. Natural properties of the buffalo’s milk enhance the smoothness and creaminess of the cheese texture and its rich piquant lingering mouthfeel.