Mozzarella di Bufala Campana
Made in Campania from the milk of water buffalo raised in the region for centuries, Mozzarella di Bufala is stretched by hand in hot water. It is best eaten very fresh, ideally within days of being made.
- Milk: Buffalo
- Family: Stretched curd
- Origin: Campania, Italy
- Best season: May – September
Ripening
Eaten very young, kept in light brine.
What to serve it with
Fresh tomatoes, basil and olive oil