Mozzarella di bufala – when it’s worth it
Buffalo mozzarella has more flavour and more water. How to use it without a swimming pizza, and how to judge whether the DOP label is worth the extra cost.
Quick answer: Mozzarella di bufala DOP is made from buffalo milk from Campania and tastes richer and tangier than ordinary mozzarella – but it is also wetter. Pat it dry, or add it in smaller pieces towards the end of the bake, so the pizza doesn’t drown.
Is the DOP label worth the extra cost?
Mozzarella di bufala campana DOP is protected and certified, with a distinctly different texture and flavour from industrial buffalo mozzarella. If you eat the cheese raw, in a salad or on an already-baked pizza (see caprese), the difference is noticeable and the DOP price is often justified. As the main ingredient on a baked pizza it matters less – then moisture control is more important than certification.
How to use it without a wet pizza
Tear it into pieces and let it drain on kitchen paper for a few minutes before it goes on. Many people also add half before baking and the rest raw straight afterwards, to get both melted cheese and the cheese’s fresh flavour. See the mozzarella guide for the comparison with fior di latte.
Recipes: bufalina, margherita extra and caprese.
