Buffalo Mozzarella {Mozzarella di Bufala}

Buffalo Mozzarella

I guess I really never gave much thought to where buffalo mozzarella actually came from – it’s one of those special foods that show up on a nicer Italian restaurant menu but is always difficult to find in an American grocery store. However, when those buffalo looked me in the eye, I figured it out.

Buffalo

Tre Comuni Sign

Marisa, Cristina, two Monicas and I had the opportunity to visit L’Azienda Tre Comuni, the largest producer of buffalo mozzarella in Northern Italy. Located in Istrana, about an hour north of Venice, the three Minato brothers have been producing local mozzarella since 1992. And lucky for us, we had a bird’s eye view of the production along with sampling the most fabulous mozzarella I’ve ever experienced. That first bite was a burst of freshness, tanginess and smoothness that was unforgettable. And we didn’t stop…

Tre Communi

 

Making buffalo mozzarella

On this farm, the family has 300 buffalo and each one produces about 4 gallons (8 liters) of milk each day. Including the buffalo from their other farms, Tre Comuni produces 1,100 pounds (500 kg) of mozzarella each day. And they’re formed into different sizes including artistically hand braided pieces, small bocconcini and itty bitty ciliegine (cherry sized).

The buffalo milk is also made into ultra creamy ricotta, firm stracchino (which can be grilled), silky panna cotta and luxurious yogurt. Various cuts of buffalo meat (chops, steaks and burgers) including a mild salami are also sold at the Tre Communi shop.

Buffalo Ricotta

 

Buffalo Stracchino

With a sharper taste and a slightly softer consistency than cow’s milk mozzarella, the buffalo variety is a bit higher in fat and calories but lower in cholesterol. And Graziano, the manager told us that if you’re lactose intolerant, you won’t have a problem with buffalo milk. Since I hear what I want to hear, the lower cholesterol bit sounded great…(The Buffalo Milk Diet?).

That night, we had an incredible dinner at Cristina’s and stuffed ourselves with sensational salami, mozzarella, stracchino, panna cotta and ricotta…all supplied by the buffalo. And wine of course…supplied by grapes.

Buffalo Mozzarella and oven roasted tomatoes

 


Comments

Buffalo Mozzarella {Mozzarella di Bufala} — 17 Comments

    • Emilie, it was incredible and I can still remember the taste because it was so special and unique. Keep it in mind if you’re going to the Veneto – it’s worth a bit of a detour. Thanks for stopping by…

  1. Thanks Terri – glad you liked it! The process of making the mozzarella was so interesting, yet so simple…

  2. The mozzarella made with buffalo milk is absolutely delicious!! higher quality and better tasting than Mozzarella made frow cow milk.

    • It is delicious, isn’t it? And the unique flavor makes the taste special and different from cow’s milk mozzarella.

  3. What wonderful food! I learnt so much on this product and now will give more importance on all dairy products made with buffalo milk, llike yoghurt, mozzarella and cheese and why not buffalo salami (so low in colesterol). Thanks for this post Laney.

    • It was so interesting to see all of the products made with buffalo milk and from the buffalo meat. And to learn about the lower cholesterol was an added plus.

  4. I am a fond Mozzarella di Bufala lover and it is so expensive here in Australia… When I’m back home in Italy mum has it delivered every week by a neapolitan charming man, freshly made, still warm..amazing!

    • Wow, fresh and still warm mozzarella di bufala…and delivered. Your mum is a very lucky woman! I’m a little jealous (okay, very jealous!)

  5. What a wonderful article. This is my first visit to your very lovely and informative site. I’ll be a regular visitor from now on.

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