Buffalo mozzarella is a type of mozzarella crafted from the milk of domestic Italian water buffaloes. Traditionally produced in Campania, particularly in the provinces of Caserta and Salerno, it derives its name from the mozzatura process, which involves cutting the curd by hand and forming it into individual pieces or small balls. Known for its versatility and elastic texture, buffalo mozzarella is often referred to as "the queen of Mediterranean cuisine," "white gold," or "the pearl of the table." It holds the esteemed status of "Controlled Designation of Origin" (DOC) since 1993 when sold as Mozzarella di Bufala Campana, ensuring the highest quality and taste standards.
