Lovingly referred to as “white gold”, buffalo mozzarella became synonymous with Italy. To reinforce this notion, original buffalo mozzarella can now only come from Italy’s region of Campagna. This is due to the fact that it received this protected status from the EU in 1996.
The history of Buffalo mozzarella
The history of this cheese intertwines with the time when water buffalos were introduced to Sicily. That was after the Arab conquest of this region in the early Middle Ages.
It is believed that buffalo mozzarella was born after the curd from buffalo milk had accidentally landed in hot water.
The first production of the cheese was quite limited. By the 19th century, however, it became widespread across Italy.
Only for a brief period did the Italians stop mozzarella production after losing all its water buffalo stock during World War II. Italy restarted the production of this cheese as soon as the water buffalo stock was replenished.
Today Italy is one of the essential cheese exporters in the world. And the most significant share of it comes to none other than mozzarella.
The best mozzarella is always fresh and bursting with milk once cut open. It has to be served at room temperature – never cold.
A mouthwatering starter including Buffalo mozzarella
Regarding starters, there is little that can compare with Caprese salad.
The recipe is straightforward, but the secret hides in the freshness and quality of the ingredients. It consists of ripe and juicy tomatoes, only vibrant green hand-picked basil leaves, extra virgin olive oil and fresh mozzarella. It will bring you the authentic taste of Italy.
Sprinkle with sea salt or use balsamic vinegar reduction. Add pesto or simply squeeze fresh lemon over the plate of tomato and mozzarella layers. You can’t go wrong here.
Tomato and mozzarella are the pair featured in so many other Italian staples. Be it pizza, pasta or lasagne – Italians can’t get enough of this magical combination.
Still, mozzarella is enjoyed across the world. And some authentic recipes are coming from other cuisines too.
A Korean mozzarella recipe
Koreans are fond of corn and mozzarella baking. It’s served in bars and restaurants across the country.
- 40 g / 1,4 oz of red and green bell peppers
- 1 can of corn
- 2 ½ tbsp of mayonnaise
- ½ tbsp of sugar
- a pinch of salt
- a pinch of black pepper
- 250 g / 1 cup of mozzarella cheese
- Finely chop the bell peppers. Drain liquid from the can of corn and mix the kernels with the diced peppers in a bowl.
- Add the mayonnaise, sugar, salt and black pepper.
- On medium heat, place a skillet and melt some butter.
- Add the corn and peppers mixture to the pan and cook for 5 minutes.
- In the meantime, shred the mozzarella cheese. Sprinkle it over the corn and bell peppers and let the cheese melt, covering the skillet with a lid.
- Once the cheese is melted and starts bubbling, your Korean corn cheese is ready. Serve immediately as a side dish or a garnish for your main.