Mozzarella di Bufala

A certified DOP and STG product


Mozzarella is a fresh cheese, originating from Campania, southern Italy. Traditionally made from Italian buffalo milk, Mozzarella is STG trademarked from the European Union. It is made by spinning and cutting (mozzare meaning ‘to cut off’).

Types of Mozzarella include:

  • Mozzarella di Bufala (English: Buffalo Mozzarella), or Mozzarella di Bufala Campana DOP, is made from domesticated Italian buffalo's milk from Campania - Benevento, Caserta, Naples and Salerno. Mozzarella di Bufala Campana (English: buffalo Mozzarella from Campania) is a DOP product under the European Union.
  • Fior di latte, made from fresh pasteurized or unpasteurized cow's milk, making it much cheaper than Mozzarella di Bufala.
  • Mozzarella Affumicata (English: Smoked Mozzarella)
  • Low-moisture Mozzarella, made from whole or part skimmed milk. This is the commercial and untraditional version widely used in the pizza and general food industry.

Mozzarella that is not labelled as deriving from water buffalo is derived from cow’s milk. Mozzarella is available fresh or partly dried. When twisted to form a plait, Mozzarella is called treccia (English: Plait/Braid). Mozzarella is also available in smoked (Italian: affumicata).

Scamorza cheese is a close relative to Mozzarella.

Bocconcini are small Mozzarella cheeses the size of an egg.