Discovering the Delights of Mozzarella on the Amalfi and Sorrento Coasts
Italy’s Amalfi Coast and Sorrento Coasts are renowned not only for their breathtaking landscapes but also for their rich culinary traditions. Pizza, gelato, lemons and Limoncello liqueur, wine and mozzarella are just a few examples. However, when it comes to the latter, non-Italians need to understand a few things. In fact, when exploring this picturesque region, you’ll encounter various forms of mozzarella, each with its unique characteristics. Two of the most popular types you’ll come across are ‘Fior di Latte’ and buffalo mozzarella. Let’s delve into the differences between them and introduce you to a few other local dairy delights.
Mozzarella ‘Fior di Latte’ vs. Buffalo Mozzarella
So, what is the difference between ‘Fior di Latte’ and buffalo mozzarella? Well, the main one is that traditional mozzarella is made from cow’s milk, while buffalo mozzarella is made from the milk of water buffaloes. But there’s more.
The process of making Fior di Latte involves curdling fresh cow’s milk, which is then stretched and kneaded to achieve its characteristic soft and elastic consistency. Fior di Latte has a delicate, slightly sweet taste with a fresh, milky flavor that is light and not overpowering. The texture is smooth and pliable, with a gentle bounce when bitten into.
Its mildness makes it a perfect partner for a variety of dishes. You’ll find it generously layered on pizzas, melted into lasagnas, and served fresh in Caprese salads alongside tomatoes and basil, or in sandwiches. Its subtle flavor complements a wide range of ingredients without overpowering them, making it a favorite among chefs and home cooks alike.
On the other hand buffalo mozzarella, or ‘mozzarella di bufala,’ takes this beloved cheese to another level. Produced primarily in the Campania region, which includes the Amalfi and Sorrento Coasts, this mozzarella is made from the rich and creamy milk of water buffaloes which brings a tangier, more pronounced flavor compared to its cow’s milk counterpart, with a slight hint of earthiness that reflects the buffalo’s diet and the lush pastures of the region. Indeed, the local water buffalo herds have been bred specifically for this purpose.
The higher fat content in buffalo milk gives the cheese a softer and more delicate texture, with a creamy interior that oozes slightly when cut. This cheese offers a luscious, buttery mouthfeel that is both rich and satisfying, and that’s why it is usually enjoyed fresh, either on its own or with a simple drizzle of olive oil and a sprinkle of sea salt.
Exploring Other Local Dairy Delights
Beyond Fior di Latte and Bufala, the Campania region offers other exquisite mozzarella-like cheeses that are worth trying:
- Mozzarella Braid (Treccia): Mozzarella braid, or ‘treccia,’ is a delightful variation of mozzarella where the cheese is hand-braided into a visually appealing form. This braid not only looks beautiful on a cheese platter but also has a firmer texture, making it ideal for slicing and serving with cured meats and other antipasti.
- Burrata: Burrata is a decadent cheese that takes indulgence to new heights. It is made from cow’s milk and consists of an outer shell of solid mozzarella encasing a creamy mixture of stracciatella and cream. When you cut into burrata, the luscious, creamy center oozes out, making it a perfect pairing for fresh tomatoes, basil, and a drizzle of olive oil.
- Stracciatella: Stracciatella is the creamy, shredded interior of burrata. It is made from strands of mozzarella soaked in heavy cream, resulting in a rich, velvety texture. Stracciatella can be enjoyed on its own, spread on bread, or used as a luxurious topping for pizzas and salads. Please note that stracciatella is also the name of one of the most popular gelato flavour in Italy.
Whether you’re enjoying these local products in a trattoria or buying them fresh from a market, each one is sure to enhance your experience of Italy’s coastal paradise. Buon appetito!
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