Mozzarella di Bufala Campana

Fresh Mozzarella di Bufala Campana

A couple facts from Wikipedia about "Buffalo Mozzarella":

• The Italian city of Aversa in the Italian province of Caserta is recognized as the origin of this cheese.
• It really is made from buffalo milk, the milk of water buffaloes that is.
• Asian water buffaloes were brought to Italy by Goths (as in Wisigoths) during the migrations of the early medieval period. They were widely used in plowing compact and watery terrains, both because their strength and the size of their hooves, which do not sink too deeply into moist soil.

A Fairburn Farm Water Buffalo (Duncan, BC)

With this kind of history, it's not surprising that "Mozzarella di Bufala Campana" has a Protected Designation of Origin but there are also American and Canadian cheesemakers who rely on water buffalo herds to produce an authentic-as-you-can-get new-world version. Even though imported Italian stuff is available in North America, the cheese doesn't have a good shelf life (it's maybe only ideal for 12-24 hours after opening) and is best used the day of purchase so these local producers may have a bit of an edge (when I get out to Vancouver Island at the end of August, I will try to find out if that's true).

I mention this because this cheese is an essential ingredient in Caprese salad (above), which because fresh tomatoes finally taste good (and are in season!) two-thirds of the office in which I work is obsessed with. So buy yourself some good tomatoes and this cheese, or find a good Italian restaurant and spend the extra money to get Buffalo mozzarella instead of the ordinary stuff. It's worth it.