Buffalo milk
Mozzarella di bufala
Richer, moister, more fragrant. Protected as a PDO.
Magazine · Neapolitan ingredientsWhat is mozzarella di bufala,
What is mozzarella di bufala,
and why it makes a true Neapolitan
A fresh cheese made from water buffalo milk, born in Campania and protected by a designation. A jargon-free guide from our Neapolitan trattoria on Place des Cardeurs, Aix-en-Provence.
In short
Mozzarella di bufala is a fresh stretched-curd cheese made from whole water buffalo milk, not cow's milk. Its protected version, Mozzarella di Bufala Campana PDO, comes from a defined area centred on Campania. Richer and moister than fior di latte, it tastes milky and slightly tangy. On a Neapolitan pizza it is often added at the end of baking so it stays fresh without soaking the dough.
Definition
What exactly is mozzarella di bufala?
Several cheeses share the name mozzarella. Bufala is the original Neapolitan one.
Made from buffalo milk, not cow's milk
It is made from the milk of Mediterranean water buffalo, raised in southern Italy's wetlands, especially around Caserta and Salerno.
Buffalo milk holds roughly twice the fat of cow's milk, which gives the cheese its creaminess.
Texture, taste, moisture
A thin, glossy rind; a layered interior that weeps milk when cut.
Milky, tangy, slightly musky, and much moister than cow's milk mozzarella.
Craft
Making it: pasta filata step by step
Mozzarella is a stretched-curd cheese: the curd is stretched in hot water to build its texture.
No ageing: bufala is a living cheese, meant to be eaten fresh.
Fresh milk
Whole, fresh buffalo milk, processed quickly.
Curdling
Whey starter and rennet turn the milk into curd, which is left to ripen.
Stretching
The curd is stretched in very hot water until smooth and glossy.
Mozzatura
The dough is shaped and cut off by hand: the gesture that named mozzarella.
Brine
Balls are firmed in cold water, lightly brined and packed in their liquid.
Don't mix them up
Mozzarella di bufala vs fior di latte
Same method, two different milks.
Cow's milk
Fior di latte
Firmer, milder, drier: the everyday pizza cheese in Naples.
When each is used on pizza
Fior di latte bakes well without releasing water.
Bufala releases water in the oven, so it is usually added at the end or straight after baking.
Summary: taste, melt, cost
| Criterion | Mozzarella di bufala | Fior di latte |
|---|---|---|
| Milk | Whole buffalo milk | Cow's milk |
| Taste | Milky, tangy, slightly musky | Mild, milky |
| Cost | Noticeably higher | More affordable |
The label
The Mozzarella di Bufala Campana PDO
Since 1996 the EU has protected the name Mozzarella di Bufala Campana.
What the label guarantees
100% buffalo milk, a defined origin and a traditional method, checked by a protection consortium.
The production area
Mainly Campania (Caserta, Salerno, parts of Naples and Benevento), plus small areas of Lazio, Apulia and Molise.
How to spot real PDO bufala
- The full name Mozzarella di Bufala Campana DOP on the pack.
- The EU PDO logo and the consortium's buffalo-head logo.
- Sold in its liquid, porcelain white, weeping milk when cut.
On the Neapolitan
Why bufala changes everything on a Neapolitan pizza
With so few ingredients, each one counts. Bufala brings milky freshness against the fire.
Melting and fresh out of the oven
Forty seconds at 480° in our wood-fired oven keep the cheese soft and creamy.
Often added after baking
Torn by hand and placed at the end so it warms without releasing its whey.
With San Marzano and fermented dough
San Marzano's gentle acidity and our 24-hour, 70% hydration dough echo the cheese.
Bufala is not decoration: it is a signature of Naples.
The real question
Why is mozzarella di bufala more expensive?
Buffalo give much less milk than dairy cows and are harder to raise.
Traditional pasta filata is labour-intensive and tightly regulated.
It is fragile and must travel fast and cold from southern Italy.
×2
roughly twice the fat in buffalo milk compared with cow's milk.
Everyday
How to enjoy and store mozzarella di bufala
A simple product with a few rules.
Serving temperature
Take it out 30 to 60 minutes before serving, in its liquid.
Freshness and use-by date
Keep it in its liquid, refrigerated, and eat it quickly. Do not freeze.
Pairing ideas
With olive oil and salt, in a caprese, with antipasti or torn over a salad.
The big debate
On a margherita: bufala or fior di latte?
Both are traditional in Naples; the bufala version is often called a bufalina.
Fior di latte melts evenly; bufala gives creamy, tangier islands of cheese.
Try both and pick your favourite.
See also burrata vs mozzarella, San Marzano tomatoes and how to spot a real Neapolitan pizza.
Napoli, a due passi
Where to try a Neapolitan in Aix-en-Provence
Di Micheli is a Neapolitan trattoria on Place des Cardeurs since 2021: fresh produce, homemade cooking, a 480° wood-fired oven and a 24-hour dough.
Check the menu or ask our team which pizzas carry mozzarella that day.
Your questions
Mozzarella di bufala FAQ
Buffalo milk vs cow's milk?
Buffalo milk is whiter and roughly twice as fatty, giving a creamier, moister cheese.
Why is it more expensive?
Less milk per animal, artisanal making and a fragile, fast cold chain.
Can you cook mozzarella di bufala?
Briefly. Add it at the end of baking so it does not release its water.
What is bufala PDO?
Mozzarella di Bufala Campana DOP, protected since 1996: 100% buffalo milk from a defined area.
Bufala or fior di latte on a margherita?
Both are traditional; it is a matter of taste.
How do you store it?
In its liquid, refrigerated, eaten quickly. Do not freeze.
Further reading
Further reading
To see how it all comes together, discover our Neapolitan pizza in Aix-en-Provence, or keep reading the magazine.
The oven is hot
Book your table on Place des Cardeurs, or take your Neapolitan away.