Mozzarella di Bufala pairs best with juicy Rosé Wines:
Mozzarella di Bufala pairs best with light, unoaked Red Wines with low tannins:
Mozzarella di Bufala pairs best with young, crisp, and dry White Wines:
Mozzarella di Bufala also pairs well with the acidity of Sparkling Wines:
Buffalo Mozzarella is a soft and rindless Southern Italian cheese made from buffalo milk.
The "Bufala Mediterranea Italiana" is a water buffalo, very different from the American Bison.
Buffalo mozzarella is creamier and more tasty than cow mozzarella because buffalo milk has more fat and proteins.
The Mozzarella production method is called Pasta Filata.
Mozzarella di Latte di Bufala Campana is protected by the European Union Designation of Origin PDO and can only be produced in selected locations in the regions of Campania, Lazio, Apulia and Molise.
The term mozzare means to cut. The fresh cheese mass is cut off by the thumb and indexfinger to create a round shape.
A kind of mozzarella was already produced in Roman times and it was called "Provatura", made with cow milk.
The first time "Mozzarella" is mentioned is in a recipe book by Bartolomeo Sappi, cook of the papal court in the Middle Ages.
The Water Buffalo originated in Asia and according to "Consorzio di Tutela Mozzarella di Bufala Campana DOP", it was introduced by the Arabs to Sicily and by the Normans to the rest of Southern Italy.
Other sources say it was introduced into Italy in Roman times.
In the wetlands of Southern Italy the water buffalos found a perfect natural habitat, they were the best pack animal for working the land in marshy areas and precious for the milk rich in fat and proteins.
The water buffalo herds were almost reduced to nothing during the World War II Nazi occupation.
In the year 2000 the Italian Mediterranean Buffalo was officially recognized as a Italian Indigenous Breed.
Pairing locally is a great way to learn more about wine and cheese.
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