Mozzarella di Bufala

The water buffalo is believed to have been introduced to Italy somewhere in the 7th century, which brought about the Italian delicacy, mozzarella di bufala.  The cheese made from the milk of the water buffalo, which is in no way related to the American plains buffalo (just in case you were getting ideas). It is soft and high in butterfat, which explains its delightful taste.

There are numerous imports of cheese and butter from Italy, but most Italians wouldn't touch a 'fresh' cheese that was more than a day old, but here in the states we have to eat whatever we can get. Luckily, water buffalo milk is beginning to gain popularity, and though I have yet to find an American mozzarella di bufala. I have seen yogurt from Vermont with exotic flavors such as Chai and of course maple (it is from Vermont after all).

A side note:

The buffalo mozzarella should not be confused with Fior di Latte,  which is a fresh mozzarella made from cows milk. Since cows milk is lower in butterfat the cheese is firmer, less moist, and has a milder taste.

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International Resources

For this resource in your home country, please see:
DE: Mozarella