Mozzarella di Bufala Campana is one of Italy’s most iconic and cherished cheeses. Soft, fresh, and delicately elastic in texture, this stretched-curd cheese is made from the milk of water buffaloes, not cows - a distinction that gives it a richer taste and a unique nutritional profile. Its traditional production is centered in the southern region of Campania, specifically in the provinces of Caserta and Salerno. However, it’s also crafted in select parts of the Naples metropolitan area, southern Lazio, northern Puglia, and even in the Molise town of Venafro.

In 2024 alone, over 55,700 tons of Mozzarella di Bufala Campana DOP (Denomination of Protected Origin) were produced. Impressively, around 40% of this total was exported abroad. This thriving industry now exceeds half a billion euros in annual revenue, making it the fourth most valuable DOP food product in Italy - ranking just behind Grana Padano, Parmigiano Reggiano, and Prosciutto di Parma.

The milk that makes this cheese so special comes from a specific breed of water buffalo known as the "Italian Mediterranean Buffalo." This breed belongs to the broader River-type buffalo family, once referred to as Mediterranean-type buffalo, but now officially recognized - since 2000 - as a distinct Italian breed. Its status as a native species is the result of centuries of careful breeding, genetic isolation, and the absence of crossbreeding with buffalo from other parts of the world. This has created a population with unique morpho-functional traits and a genetic heritage found nowhere else.

Some historians believe these buffalo were introduced to southern Italy during the Middle Ages by the Arabs, who brought them to Sicily. The Normans then helped spread them across the mainland, especially in Campania. Over time, they became deeply rooted in the agricultural economy and culinary traditions of the region, giving birth to one of the most celebrated cheeses in the world.

Today, the production of Mozzarella di Bufala Campana DOP is tightly regulated. The cheese must be made exclusively from fresh, whole buffalo milk - never frozen - and only from registered farms located within the designated geographical areas. The milk must be processed within 60 hours of milking to preserve its quality and freshness. The key phase of production, known as mozzatura, involves hand-tearing the stretched curd into individual mozzarella balls. This artisanal process is still performed by hand, honoring centuries-old traditions.

Each piece of mozzarella is labeled with a traceable identification code, allowing consumers to know exactly where the product came from. This commitment to transparency not only guarantees authenticity but also provides assurance about safety and quality.

Environmental and social sustainability have become major priorities in recent years. Producers are investing in water-saving technologies, reducing greenhouse gas emissions during production, improving animal welfare on farms, and recycling waste from cheesemaking into renewable energy and organic fertilizers. The entire supply chain is being reimagined to be more responsible and efficient.

Italian buffaloes are typically raised in semi-free housing systems and have regular access to pasture. Compared to dairy cows, these buffaloes have a longer productive lifespan and produce milk that’s higher in fat and protein - ideal for making mozzarella with the perfect texture and flavor. While buffalo farming was once extensive and seasonal, it has become more intensive and technologically advanced in response to rising demand for Mozzarella DOP worldwide.

Reproductive biotechnology now plays an important role on buffalo farms. Artificial insemination is used both to improve the animals' genetics and to control calving schedules, ensuring a steady supply of milk year-round. Most buffaloes are milked twice a day and fed carefully tailored diets based on their stage of lactation. Unlike dairy cows, whose feeding plans are relatively uniform, buffalo diets require constant adjustment depending on seasonal availability of raw ingredients and the individual animals’ needs. Expert nutritionists play a key role in optimizing health and milk output.

Another critical aspect of herd management is “remounting” - the gradual replacement of older females with genetically superior young females. Selection is based not just on milk volume but also on milk quality, reproductive longevity, and overall robustness. This long-term genetic planning is essential for maintaining the high standards required to make authentic DOP mozzarella.

Thanks to its global success, Italy is now home to 95% of Europe’s buffalo population, with over three-quarters of the animals located in Campania. The mozzarella industry represents a full 14% of Campania’s regional GDP - an astonishing figure that highlights the economic and cultural weight of this product.

To protect this legacy, the Mozzarella di Bufala Campana DOP Consortium has embraced cutting-edge technology. One example is Nina, a custom-built artificial intelligence platform named after one of the most prolific buffaloes in the breed’s history. Nina monitors the market for counterfeit products and combats the widespread issue of “Italian sounding” imitations - foreign products marketed with Italian-sounding names to trick consumers.

The Consortium is also testing new smart-farming tools that can communicate milk volume and quality in real time from farms to processing plants. This technology will help address one of the sector’s biggest challenges: seasonal milk production. Buffalo milk tends to peak in winter, when demand is lower, and drop in spring and summer, when consumer demand rises. Balancing this cycle is key to meeting global market expectations.

Meanwhile, researchers at the University of Naples Federico II are conducting in-depth studies on the nutraceutical properties of buffalo milk. Early findings suggest potential benefits in preventing certain cancers, particularly colorectal cancer, thanks to the unique profile of bioactive compounds in buffalo milk.

Beyond its exceptional taste and texture, Mozzarella di Bufala Campana DOP is also a nutritional powerhouse. It’s easier to digest than many other cheeses due to its lower lactose content. It provides high-quality protein, making it an ideal food for athletes, growing children, and anyone seeking a balanced diet. It’s also rich in calcium and phosphorus for strong bones and teeth, and contains vitamins A and E, which support healthy skin, vision, and immune function.

To fully appreciate its flavor, Mozzarella di Bufala should be consumed as fresh as possible - ideally within 48 hours of purchase. It should be stored in its brine at room temperature, not in the refrigerator, to maintain its delicate texture and aroma.

In the end, the real treasure is not just the cheese - it’s the story behind it. Every bite contains centuries of history, tradition, and agricultural knowledge. This is more than food: it’s a cultural legacy passed down through generations, carefully preserved in the heart of southern Italy.