Buffalo mozzarella is a mozzarella made from the milk of the domestic Italian water buffalo. It is a product traditionally produced in Campania, especially in the provinces of Caserta and Salerno.
The term mozzarella derives from the procedure called mozzatura which means "cutting by hand", separating from the curd, and serving in individual pieces, that is the process of separation of the curd into small balls. It is appreciated for its versatility and elastic texture and often called "the queen of the Mediterranean cuisine", "white gold" or "the pearl of the table", in compliance with the finest food quality and taste of the product.
The buffalo mozzarella sold as Mozzarella di Bufala Campana has been granted the status of" Controlled designation of origin" (DOC) since 1993.