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Marinella Mozzarella di Latte di Buffala Frozen 200g

Elusive Italian Miracle

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There’s mozzarella—and then there’s buffalo mozzarella. This decadently creamy, flavorful cheese from the milk of the Italian water buffalo is practically the reason the word “mouthfeel” was invented.

TASTING NOTES FROM THE CURATOR

Buffalo milk has twice the fat of cow milk, which gives this mozzarella cheese its silky, creamy taste and texture. It also has thirty percent more protein, which creates that distinctive, decadent richness. Buffalo mozzarella sits between a solid and a liquid, between a yogurt and cottage cheese, or a heavy cream and ricotta—with a tanginess and sweetness all its own. It’s pillowy and dense, delicate and the slightest bit gamey, with a faint bounce to the touch that no other cheese can mimic.

PREPARATION

Possibly the most famous dish that uses Buffalo mozzarella is the caprese salad—a simple assembly of sliced tomato, fresh basil leaves, and the cheese, finished with a drizzle of olive oil and a pinch of sea salt. For a bit of sweetness, add sliced strawberries, chopped hazelnut, and balsamic vinegar. For a little crunch, work the combination into a bruschetta. If you prefer something warm, fry little pieces into arancini or combine slices with ricotta in a hearty lasagna. Use it to elevate the classic margherita pizza and you will not regret it.

A small note from us ducks to you: our variant comes frozen and needs to be thawed overnight in the fridge before serving.

When it comes to beverages, buffalo mozzarella pairs well with both beers and wines. It’s best with white wines, as a contrast to their inherent acidity. Try a Greco di Tufo, Sauvignon Blanc, or Albariño such as Mar de Frades Albariño Atlantico Rias Baixas 2019. The subtle sweetness of a Moscato also makes a good pair for this creamy cheese. Red drinkers will love it with lighter, fruitier wines like Beaujolais, Lambrusco, or Valpolicella—or our Speri Valpolicella Classico (2018). Beer lovers will enjoy this delicate cheese with bottom-fermented lagers, pilsners, or, for a bit of floral spice, a Saison or Belgian Trappist.

CHEESE FROM A SENSITIVE SOURCE

It is sometimes said in Italy that Hannibal of Carthage used what is now the Italian water buffalo to carry his war spoils back from Asia—a dubious tale, but one that only adds to the myth of buffalo mozzarella. The buffalos produce only a quarter of the milk that a regular cow does, and have to be treated with utmost care to do so. Some milk farmers admit to playing soft music, brushing, or sweet-talking the animals to coax them to let down their milk. Once this precious resource is obtained, a tricky crafting process different from that of other cheeses can begin. The results are completely worth it.