Mozzarella di Bufala (Caserata, Salerno, Frosinone, Latina, Naples, Benevento, Rome)

Nothing compares to Mozzarella di Bufala . The name comes from the word mozzare and means "to cut off". Each section (about 4kg) of cheese is cut off from the kneaded mass and then shaped into balls or plaited . Only Mozzarella di Bufala Campana carries the protected origin designation. Mozzarella is made from rich milk of black water buffalo.



A ball of cheese is porcelain white in color...



and resilient.



Its inner structure is flaky and it has refreshing, slightly tart flavor.

The cheese is expensive but worth trying even to compare to cow's milk mozzarella which is produced throughout Europe, in the USA and Australia.

Burrata (domestic/ Murgie in Puglia)

Burrata (means buttered in Italian) is a mozzarella cheese filed with fresh sweet cream. It was created at the beginning of the previous century to use up curds left over from making mozzarella. Burrata in the photo below is made in USA as many Italian style cheeses ( for example Ricotta, Asagio, Fontina), sausages, hams and prosciutto.

My husband's favorite breakfast,  sliced open Burrata, fresh tomatoes and cilantro.

Domestic cold cuts

Traditional Burrata from Puglia is tied to form a little brioche-like topknot, and moistened with a little whey. It is also wrapped in green leaves of  Asphodelus , which indicate the freshness of cheese. While dried out leaves indicate that the cheese is past its prime. Burrata is highly perishable and should be consumed in a week from being made so most of us won't be so lucky to try an original.. Traditionally, the cheese is served with ripe tomatoes, fresh basil and olive oil.