1) Color
Unlike cow’s milk mozzarella, buffalo mozzarella should not have a straw-like hue; it is pearly white, like fine, high-quality porcelain.
2) Shape
Smooth and uniform on the surface, flaky and porous on the inside. A special hand-cutting technique results in an internal structure that appears as overlapping layers interwoven with irregular pores. A large amount of milky liquid escapes when cut.
3) Aroma
You should detect a milky aroma with a hint of musk. The buffaloes’ diet is crucial to the aroma of milk and dairy products; the hay and corn they eat give the mozzarella a fresh, musky scent.
4) Taste
A pleasant, subtle, and lingering milky tang first appears on the palate, followed by a satisfying, lingering creaminess that enhances the flavor.
5)
Texture An indicator of the freshness and quality of buffalo mozzarella is its firmness under the teeth: very shortly after production, it has a hard and crunchy texture and is difficult to chew. Over time, it tends to soften, losing its firmness and becoming soft and supple.
Mozzarella must be packaged at the dairy where it is produced, or directly in front of the customer if sold at a farm stand. Mozzarella must be packaged in special plastic bags intended for food use, which bear the seal of the Consorzio di tutela della mozzarella di bufala campana DOP, and must float submerged in the preservation liquid, thereby preserving all its flavor characteristics.
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