Mozzarella di Bufala

Although buffalo mozzarella is more expensive than cow milk versions, there is no comparison when it comes to flavour. Buffalo milk contains nearly twice as much fat as cow’s milk producing a sweeter and richer cheese. Pasta filata cheeses are a category in their own – a particular way of making cheese, originating in Italy. The term translates from Italian as ‘spun paste’, they are referred to in English as stretched curd cheeses. To make stretched curd cheeses: First, the curd is left to ripen for a relatively long time reaching a high level of acidity thanks to the lactic acid produced by bacterial fermentation. The curd is then re-cut in a similar process to cheddaring; this removes more moisture and allows the acidity to continue to rise. Next the curd is ‘scalded’ in very hot whey or water, about 85°C. The curds are then kneaded until they are soft and stretchy, then pulled apart into the desired shape before being cooled in cold water. The most famous pasta filata cheese is of course mozzarella.