Making Mozzarella di Bufala

We went to a little cheese and meat shop to watch how they make Mozzarella di Bufala on the recommendation of one of our friends here. Mozzarella di Bufala is made of the milk from water buffalo that generally are raised in the Campania region of Italy.


The milk arrives already curdled at this shop. Before they get it, the Buffalo milk is curdled and then strained into the mass you see above.


The curd is then cut into pieces and ground up.


After it is removed from the grinder, it is tossed around to loosen up the curd that is now in small pieces.


Boiling water is then added to melt the curds down and make them pliable.


After that the mixture is then strained of most of its water while still allowing little pockets of flavorful milk mixture to form in the mozzarella.


The cheese continues to be stretched and pulled by one guy while the other two prepare the next step.


A piece of Mozzarella about the size of a man’s head is pulled off and taken over to a brine of cold water.


With one man pulling, the other man quickly shapes balls about the size of a baby’s head until the original large piece is almost done. The little bit remaining is thrown back in to heat back up until it is pliable. This is continued until that entire vat is empty. Then they start all over again.


As you can see Mozzarella isn’t the only cheese that this shop makes. But it is certainly our favorite.


If you are interested in reading more about Mozzarella di Bufala, this site is very informative and interesting.


*The pictures were taken with an iPhone mainly through a glass door, I am sorry they aren’t very high quality…


Follow us