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Buffalo mozzarella

Buffalo mozzarella is a fresh Italian pasta filata cheese made from the milk of the Italian Mediterranean buffalo.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Buffalo mozzarella is a fresh Italian pasta filata cheese made from the milk of the Italian Mediterranean buffalo. It is best known in its protected form, Mozzarella di Bufala Campana DOP, which is traditionally produced in parts of Campania and nearby areas of southern Italy. This cheese is distinct for its soft, elastic texture and fresh flavour.

Origins and production

Buffalo mozzarella originated in southern Italy and is produced using the pasta filata method, in which curd is heated and stretched. Traditional production is associated with Campania, particularly the provinces of Caserta and Salerno.

Protected designation

Mozzarella di Bufala Campana received protected designation status in Italy and later European recognition as a DOP product. The designation limits production to specific areas and requires use of buffalo milk under defined methods.

Characteristics

The cheese is soft, white, and elastic, with a fresh, milky flavour and a higher-fat texture than cow’s-milk mozzarella. It is usually eaten soon after production because it does not keep for long.

Forms and uses

Buffalo mozzarella is commonly shaped into balls, braids, or small portions, and may also be smoked. It is widely used in Italian cuisine, especially in dishes that benefit from its fresh texture and mild tang.

Key facts

  • Buffalo mozzarella is made from water buffalo milk, not cow’s milk.
  • The best-known protected version is Mozzarella di Bufala Campana DOP.
  • Traditional production is concentrated in Campania and some nearby areas of southern Italy.
  • It is a fresh cheese with a short shelf life, typically sold in balls, braids, or bite-sized pieces.
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Canadian context

Buffalo mozzarella is widely available in Canada through Italian specialty shops and grocery retailers, and it is used in Canadian home cooking and restaurant cuisine as a premium fresh cheese.

Frequently asked questions

What is buffalo mozzarella made from?
It is made from the milk of the Italian Mediterranean buffalo.
Is buffalo mozzarella the same as regular mozzarella?
No. Regular mozzarella is often made from cow’s milk, while buffalo mozzarella is made from buffalo milk and is typically richer and softer.
Where is buffalo mozzarella traditionally produced?
It is traditionally produced in Campania, especially in the provinces of Caserta and Salerno, with protected production also in nearby areas of southern Italy.
What does DOP mean for buffalo mozzarella?
DOP is a protected designation of origin that sets rules for where and how the cheese may be produced.
How is buffalo mozzarella usually sold?
It is usually sold fresh, often as round balls, braids, or small bite-sized pieces.
How long does buffalo mozzarella keep?
It has a short shelf life and is generally best eaten soon after purchase.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Buffalo_mozzarella
    Supports: Definition as a mozzarella made from milk of the Italian Mediterranean buffalo; traditional production in Campania.
  2. La Cucina Italiana — https://www.lacucinaitaliana.com/italian-food/italian-dishes/buffalo-mozzarella-everything-to-know
    Supports: Characteristics, forms such as treccia and bocconcino, and DOP-style production description.
  3. Wikipedia — https://www.wikipedia.org/wiki/Mozzarella
    Supports: Mozzarella as a pasta filata cheese; distinction between cow’s-milk mozzarella and buffalo mozzarella.
  4. Italian Wikipedia — https://it.wikipedia.org/wiki/Mozzarella_di_bufala_campana
    Supports: Traditional production areas and DOP status.