Mozzarella di Bufala or buffalo mozzarella is delicious cheese made from the milk of water buffalos. The Italian city of Aversa is where buffalo mozzarella originated. Although buffalo mozzarella is made elsewhere, Italy is home to a $430 million a year buffalo mozzarella industry, with 16 percent of the cheese sold abroad.
To make buffalo mozzarella, cheese curds must be created by adding rennet to the water buffalo milk. Once the curds are firm they are cut into large pieces and are stirred over heat so the curds separate from the whey. When the whey is separated, the mozzarella cheese is put into a cheese hoop where the curds firm into a ball. At this point the curds achieve a pH level of 5.2 or 5.5 and can be kneaded into the consistency we consider mozzarella cheese.