mozzarella, buffalo, di bufala, water buffalo cheeses

A True Cheese lover's - Delight! Cheese made with Buffalo milk. There is a long list of Cheeses made with water buffalo milk - Here's a few - let your mouth water.... !

Buffalo Mozzarella - Bocconcino

Bocconcini, meaning “little bites” in Italian, are egg sized Mozzarella cheeses that originated in Naples and were once made only from the milk of water buffaloes. They are semi-soft, white and rindless, unripened mild cheeses available as a delicatessen in plastic tubs filled with whey or water. Now-a-days, Bocconcini’s are usually made from a mixture of water buffalo and cow’s milk. Since this delicious cheese is perishable, it is best consumed fresh.

Bocconcini, using traditional methods of cheese making and water buffalo’s milk, are still made in the provinces of Naples, Caserta and Salerno, as bocconcini alla panna di bufala. The process involves the use of freshly made Mozzarella di Bufala Campana DOP mixed with fresh cream. Another variant called Bocconcino di Bufala Campana DOP is also produced, which is simply, Mozzarella di Bufala Campana DOP in egg sized balls.

These bite-sized cheeses have a refreshingly delicate and creamy aroma. Because of its elastic texture and consistency, Italians like to savor them in a salad, wrap it in a prosciutto or serve them with a spinach dish known as Bocconcini Sorentina. A variety of Italian dishes can be spruced up by the very sweet and very light butter taste of Bocconcini. Slice them on pizzas or vegetable dishes and broil in an oven until the cheese just starts to melt.

Mozzarella di Bufala Cheese

Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos. An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made.

Casatica di Bufala

This soft-ripened stracchino-style is a zaftig, custardy little beauty, barely restrained by its bloomy rind. Its rich and creamy, which means you want something bubbly & acidic Prosecco fits the bill nicely.

This soft-ripened cheese with a bloomy rind, traditional of Bergamo, highlights the characteristics of buffalo milk. It is creamy and delicate with a sweet flavor.

Gran Bu Di Bufala

Buffalo milk cheese made with raw milk. A large canestrato-style cheese, it is aged for at least 8 months in baskets. The flavor is delicate and milky with a sweet finish, surprising for such an aged cheese.

Quadrello di Bufala

It has a soft, ivory-pink washed rind with a deliciously creamy paste. The flavor is rich and slightly sweet.

Blu di Bufala

This semi-firm buffalo milk blue is from Bergamo. Rare to find an aged buffalo milk cheese, this one is a distinctive, full-bodied blue - very creamy.

Paneer di Bufala

Mentioned in the Vedas, dating as far back as 6000 BC of India Subcontinent, Paneer is a fresh cheese frequently used in South Asian Cuisine similar to queso blanco. Chhena or Chhana is an East Indian variant of Paneer that is eaten in Bangla, Orissa region of India and also in the neighboring country of Bangladesh. Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein.

The procedure of making Chhena is similar to paneer but it is not pressed for a long time. In Orissa, the process of making the cheese is same that of ricotta. The milk is boiled, curdled with a small amount of whey and then strained and beaten in cheesecloth. The cheese is kneaded well till it becomes smooth and can be used in any dessert.

Ricotta Di Bufala

Ricotta is an Italian fresh cheese made from buffalo’s milk whey left over from the production of cheese. Since the casein is filtered away from whey during cheese making process, Ricotta is suitable for persons with casein intolerance. Being low in fat and high in protein, Ricotta is a dieter’s dream cheese.

Traditional Italian fresh ricotta is smoother than cottage cheese but slightly grainy, white, moist and tastes mildly sweet. The light, delicate consistency and clean flavors make it a perfect accompaniment to a variety of recipes and dishes.

Ricotta is a popular ingredient in many Italian dishes like lasagna, manicotti, cassata, cheesecake, calzone, pizza, and ravioli and dips. It is also suitable as a sauce thickener.

Buffalo di Bufala

Buffalo is an un-pasteurized, vegetarian, hard buffalo milk cheese created by Royal English cheese maker Nick Hodgetts. When released in 1996, it was touted to be Britain's first buffalo cheese and won the award for Best New or Experimental Cheese at the British Cheese Awards. The milk for Buffalo cheese is sourced from a farm at Idlicote, near Stratford- upon-Avon. Mr. Hodgetts then prepares the cheese and ripens it for around four months in a maturing room.

The taste of this artesian Mozzarella is subtle, sweet and nutty milk with a smooth feel. When pressed and aged, the cheese becomes firm and creamy giving away hints of almonds and lemony zest at the end. This wheel shaped Buffalo cheese is enclosed with a thin, leathery, polished, natural rind, the insides of which are white in color.

Compared with cow’s milk, water buffalo milk is pure white, smoother, thicker and tastier; it contains less water and more solids. Simply Mother Nature at it's best!

The buffalo is a multipurpose animal. Not only is it a better source of milk than the cow, it also provides meat and works as a natural source of energy.

Turkey Creek Water Buffalo

Buffalo Cheeses!

Mozzarella

Buffalo

di bufala

Water Buffalo Cheeses