When I lived in Italy, one of my favorite antipasti dishes was a rare Italian cheese called Mozzarella di Bufala Campana. Made from buffalo milk in the central and southern regions of Italy, the mild, smoky cheese is similar inconsistency to what we in America know as fresh mozzarella.I know what you're thinking: Buffalo milk?
Since when are people breeding water buffalo? Actually, the practice of raising water buffalo was developed in the marshlands between Naples and Caserta. Because the land was undeveloped, could farmers breed and raise buffalo in a roaming, wild state.
The cheese holds a "Protected Designation of Origin" from the European Union, which means that only products genuinely originating in that region are allowed in commercial use. So, if you do decide to make some cheese out of your friendly neighborhood water-buffalo, just know that you are going to have to call it by a different name if you want to sell it!
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