Find the key etiquette rules on how to serve and eat Mozzarella di Bufala and tips to be the ideal host or the perfect guest at the dining table.
What Mozzarella di Bufala etiquette is
Mozzarella di Bufala etiquette is the set of rules to properly serve and eat it. Such rules help avoid behaviors that can disrespect hosts or guests, or make you look unpolite.
If you are hosting, follow Mozzarella di Bufala etiquette to serve it to your guests appropriately.
If you are a guest, respect the etiquette rules to properly eat and enjoy it.
What you should know about Mozzarella di Bufala
Mozzarella di Bufala is a soft cheese made from Mediterranean buffalo milk. It is a typical product of southern Italy. The regions of Campania and Apulia are the main producers.
Mozzarella di Bufala is usually white. Its color can tend to light yellow depending on the buffalo’s diet. Usually, Mozzarella di Bufala tends to be slightly darker than the one from cow’s milk.
The most common shape in commerce is a ball. Usually between 100 grams and 250 grams. Another popular shape is Bocconcini (“bite-sized”).
Etiquette tips to serve and eat Mozzarella di Bufala
1) How to store Mozzarella di Bufala
It is best to eat Mozzarella di Bufala as fresh as possible. Eat it 1 or 2 days after purchase. After 4 or 5 days it starts to lose its flavor and texture.
Store Mozzarella di Bufala in the fridge. Fresh-made products can last up to 4 or 5 days. Industrial or semi-industrial products can last longer. Usually up to 1 or 2 weeks.
In the freezer, it can last up to 1 or 2 months. However, it is best to avoid storing Mozzarella di Bufala in the freezer. Freezing makes the texture and taste of Mozzarella di Bufala noticeably worse.
After opening it, you should eat Mozzarella di Bufala within 1 or 2 days.
Do not wrap it in plastic. Instead, place it in a bowl or a container with its serum (whey). If you did not keep the serum, store Mozzarella di Bufala with a mix of cow’s milk and water. If you store it without liquid, it will dry up. When you store it with plain water, it loses its flavor.
You can store cooked Mozzarella di Bufala in the fridge or in the freezer. If you store it in the fridge, it can last up to 3 to 5 days.
2) How to clean Mozzarella di Bufala
You do not need to wash Mozzarella di Bufala. Serve it and eat it as it is. Its liquid, known as serum or whey, is edible.
3) How to cook Mozzarella di Bufala
Mozzarella di Bufala is not optimal for cooking. It is moister compared to cow’s milk Mozzarella. Thus, when cooked it releases water. This may spoil the recipe. So, Italians usually add it fresh to the dish. After cooking and right before serving.
If you cook pizza with Mozzarella di Bufala, the water from the Mozzarella will dampen and spoil the dough. Thus, you should cook pizza with its sauce and toppings first. Then, before serving, add Mozzarella di Bufala to it.
Mozzarella di Bufala is also a perfect ingredient for salads and sandwiches.
4) How to serve & present Mozzarella di Bufala
Mozzarella di Bufala is best served at room temperature. Take it out of the fridge between 30 minutes and 1 hour before serving. Leave it in its serum. The longer you keep it out of the fridge, the softer the texture gets.
Serve it whole or sliced. Remove it from the serum before serving it.
You can serve Mozzarella di Bufala as an appetizer. It is perfect also as a side dish or as a main, accompanied by a salad.
You can season Mozzarella di Bufala with olive oil, basil, or oregano. Salt is uncommon, as buffalo Mozzarella has a firm and slightly salty flavor.
Accompany Mozzarella di Bufala with bread or focaccia.
Mozzarella di Bufala is uncommon on cheese platters.
5) Food and wine to pair Mozzarella di Bufala with
Mozzarella di Bufala goes well with charcuterie from Italy. Prosciutto Crudo. Bresaola. Coppa.
You can use it as an ingredient for salads. It pairs well with eggs, tomatoes, spinach, and roasted vegetables.
It is uncommon to pair Mozzarella di Bufala with fruit, honey, or jams. Further, it does not go well with meat or fish.
You can pair Mozzarella di Bufala with light Italian white wine. Greco di Tufo. Fiano di Avellino. Alternatively, with sparkling wine. Such as Champagne, Prosecco, or Cava. Due to its salty flavor, pairings with red wine are uncommon. Avoid pairings with a full-bodied or oaked wine.
6) How to eat Mozzarella
Eat Mozzarella di Bufala with a fork and knife. It is also acceptable to eat it only with a fork. However, its texture is more firm and rubbery than cow’s milk Mozzarella. Thus, you might need a knife.
It is not appropriate to eat it with your hands.
Mozzarella di Bufala etiquette: the worst mistakes
Avoid the worst Mozzarella di Bufala etiquette mistakes.
- 9/10. Serving spoiled Mozzarella di Bufala.
- 5/10. Pairing it with a full-bodied or oaked wine.
- 4/10. Eating it with your fingers.
- 3/10. Serving Mozzarella di Bufala with a cheese course at the end of a meal.
Additional information for properly serving Mozzarella di Bufala
How many calories per serving?
Counting calories is important to stay healthy and to correctly plan a menu.
Mozzarella di Bufala contains around 280 calories per 100 grams. One small individual Mozzarella di Bufala is usually around 125 grams. It contains 330 calories.
How to buy the best Mozzarella di Bufala
A crucial factor in Mozzarella di Bufala etiquette is to serve the best product possible to your guests.
Season and availability
Mozzarella di Bufala is available all year round.
Choose the best
The best Mozzarella di Bufala comes from the regions of Campania or Apulia.
Good Mozzarella looks fresh, moist, and firm. It should not have soft or dark spots or a foul smell.
Alternatives to Mozzarella di Bufala
The best substitutes for Mozzarella di Bufala are regular Mozzarella or Burrata.
FAQs
What is the difference between Mozzarella and Mozzarella di Bufala?
Mozzarella di Bufala is made from Mediterranean buffalo’s milk. Mozzarella is made from cow’s milk.
Bufala is usually a bit more rubbery in texture and salty in flavor compared to cow’s milk Mozzarella.
Sources
- Mozzarella di Bufala Campana PDO: europa.eu