Unfortunately, buffalo mozzarella was not granted its designation of origin until 1993, too late to prevent its generic name from being associated with cow's milk. Buffalo mozzarella from Campania is still fresh in the region where it was produced, probably in the Middle Ages: a rich region of the Marais, where it is grazed.
It is advisable to note the importance of consuming it at room temperature and not cold, otherwise you risk wasting a large part of your money.
Unfortunately, buffalo mozzarella was not granted its designation of origin until 1993, too late to prevent its generic name from being associated with cow's milk. Buffalo mozzarella from Campania is still fresh in the region where it was produced, probably in the Middle Ages: a rich region of the Marais, where it is grazed.
It is advisable to note the importance of consuming it at room temperature and not cold, otherwise you risk wasting a large part of your money.
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