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Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella  cheese  made from the milk  of the domestic water buffalo rather than from cow's milk.

Apart from Italy, its birthplace, buffalo mozzarella is manufactured in many locations around the world. There are producers in Switzerland, United States, Australia, Brazil, Venezuela, Argentina, Colombia, Thailand, Egypt, India and South Africa[10], all using milk from their own herds of water buffaloes. Some scientists believe that Italy and Bulgaria have the best dairy water buffaloes.

In Italy, the cheese is produced in areas ranging from Rome in Lazio to Paestum (near Salerno) in Campania, and there is a production area in near Foggia, Puglia. The Italian city of Aversa, Caserta is recognized as the origin of buffalo mozzarella.[citation needed] The most famous of the families who make buffalo mozzarella in Italy are the Serra and Citarella families. They are known as the founders of the buffalo mozzarella tradition.

Buffalo mozzarella is an important industry in Italy. "Italy… is home to the €300m ($430m) a year industry… Italy produces around 33,000 tonnes of its trademark mozzarella from buffalo milk every year, with 16 per cent sold abroad, mostly in the European Union. France and Germany are the main importers but sales have been expanding in Japan and Russia."
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Food, Gourmand, Cheeses, Mozzarella, Buffalo Mozzarella
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review by . March 28, 2010
Buffalo Mozzarella: Creamy, Luscious Cheese
Most of my pizzas have been made with commercial grade mozzarella. I have gotten good results over the years and have no real complaints. This type of mozzarella is made of cow’s milk and comes in blocks or is already shredded.      I used to buy the individual packets in the 8 ounce size. This is probably the worst way to buy mozzarella.       I found a great way to save money by buying in bulk at a local food warehouse. I buy a 5 pound bag of …
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Mozzarella di Buffala: The King of Mozzarella!
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