Cow vs. Water Buffalo Mozzarella
24 comments
·August 2, 2025FredPret
Reading this, I thought some madman was milking a Cape water buffalo, which have been known to beat lions in 1-v-1 fights, and is only capable of one emotion: murder.
But turns out this milk is from the Asian water buffalo, which is even bigger than the African kind, but can be domesticated.
technothrasher
Not to rain on your buffalo vs lion parade, but the Cape buffalo is a sub-species of the African buffalo, not the water buffalo. There's no such thing as a Cape water buffalo.
kazinator
Mozarelle di Bufala di Buffalo bufalano Mozarelle di Bufala di Bufallo que Mozarella di Bufala di Buffalo bufalano
tantalor
Wake up babe new Italian brainrot just dropped.
tony_cannistra
Fun article, but the comments did it for me. Just a reminder of a different Internet.
indigodaddy
It doesn't seem like WP, wonder if it's some kind of Joomla type deal
Sayrus
Site is marked as suspended if you get redirected to HTTPS. It has been archived:
https://web.archive.org/web/20250715171604/http://itscheese....
indigodaddy
How/why would you get redirected? The site itself doesn't appear to be redirecting to https correct?
denkmoon
Plugins or browser settings that prefer HTTPS. Eg Firefox HTTPS-Only mode.
indigodaddy
Huh, never had a need for that. Most sites either they auto redirect to the https version, or they dont have one, eg in this case. Don't really see the need.
pfooti
I make pizza at home in an outdoor pizza oven (gozney dome). My recipe cooks at about 850F. All forms (skim or otherwise) of cow mozzarella scorch fiercely at that temperature before the crust is done. Buffalo mozzarella does not. Some of my local markets carry Buf brand buffalo mozz, which is not from italy but is from the same animal (I think).
The buf mozz is the thing that takes my homemade pizza from "meh" to "actually, this is pretty good". I'm working on getting it to "wow, this is great" but that will require further refinement of my crust technique, I think.
darth_avocado
The way I do it is buffalo mozzarella goes well for fresh stuff: salads, sandwiches, popping some cheese in your mouth like a degenerate
Anything you’re going to cook at high temperatures, use cow mozzarella. Pizzas, casseroles, sauces etc.
(Also I’m amazed that buffalo mozzarella isn’t that known, I thought that’s what mozzarella was supposed to be).
danparsonson
Wow I didn't realise pizza ovens were so hot! A little web searching led me to this, for anyone else who's interested: https://www.crustkingdom.com/pizza-oven-temperature-guidelin...
defrost
By fortunate happenstance it's much the same as the annealing temperature of glass
https://en.wikipedia.org/wiki/Annealing_(glass)
which means you can throw in a pizza when you've finished at the kiln for a day and pull it out ready a minute or so later (depending on when you start the temp. step down cycle, current annealing oven temp. etc.)
kurthr
Not only are the protein ratios different in the Buffalo milk, but the fat content is radically different (buffalo 7-9% cow 3-4% jersey 5%). It's hard to even call anything but Jersey Mozzarella the same cheese.
And of course the much harder american "mozzarella" stuff thrown on most pizzas is something entirely different.
jefftk
> And of course the much harder american "mozzarella" stuff thrown on most pizzas is something entirely different.
Not really! It's essentially the same cheese, but instead of put fresh into brine the stretched curds have the water pressed out and then they're aged.
pmalynin
These days its pretty easy to get from Whole Foods or Eataly if you have one nearby. Definitely worth, especially if you're making Caprese.
sudhirb
I am suspicious that the buffalo mozzarella registers as "tangy" at all - though I suppose it travelled quite a long way
gnabgib
(2011)
indigodaddy
I feel like there are many articles/webpages where tacking on a year matters very little (eg doesn't add much either way). This is one of those cases I thought..
selimthegrim
I am reasonably sure some guy in Lahore was making this too.
Making of (by Claudia Romeo): https://www.youtube.com/watch?v=WJKIA2sAE38