In Italy, the most sought-after mozzarella comes in two forms: one is made from fresh cow’s milk and is called fior di latte (literally, “the flower of milk”); the other is Mozzarella di Bufala Campana, which is made from the milk of water buffaloes and is considered the very best type you can get. Like other treasures of Italian cuisine, it carries the D.O.P. (Denomination of Protected Origin) label, guaranteeing it is made only in a specified geographical area, using strictly regulatedproduction methods.To receive this coveted label, Mozzarella di Bufala Campana must be produced only in the regions of Campania and Lazio—specifically in the provinces of Caserta and Salerno, and parts of the provinces of Benevento, Naples, Frosinone, Latina and Rome. The higher cost of buffalo mozzarella is due not only to the particular production methods used, but also because female buffaloes produce less milk than cows. However, Mozzarella di Bufala Campana has no rivals; pearl white in color, more moist and flavorful than the cow milk version, its taste is truly superb. Like most varieties of fresh mozzarella, buffalo mozzarella is usually sold submerged in a whey and brine liquid; if refrigerated, it should be left out half an hour (at least) before eating.

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