Two Cheeses, Two Different Worlds
Often confused or considered interchangeable, buffalo mozzarella and fior di latte are actually two very different cheeses. Knowing the differences is fundamental for every restaurateur and pizza maker.
Buffalo Mozzarella
Origin and Production
Buffalo mozzarella is produced exclusively with buffalo milk. The DOP version comes from Campania and southern Lazio, where buffalo are raised according to tradition.
Characteristics
- Intense, slightly tangy flavor with notes of fresh milk
- Soft, juicy texture with the characteristic tear when cut
- Porcelain white color
- Higher fat content than fior di latte
Ideal Uses
- Caprese and fresh salads
- Margherita pizza added at the end of cooking
- Appetizers and cheese boards
- Fresh consumption with cherry tomatoes and basil
Fior di Latte
Origin and Production
Fior di latte is produced with fresh cow's milk. It can be produced throughout Italy, but the most prized versions come from Campania.
Characteristics
- Delicate, sweet flavor, less intense than buffalo
- More compact texture, less watery
- Milk white color
- Lower fat content than buffalo
Ideal Uses
- Pizza (melts better and releases less water)
- Lasagna and timbales
- Eggplant Parmigiana
- Baked dishes in general
Which One to Choose for Pizza?
For traditional Neapolitan pizza:
- Fior di latte: ideal for baking, melts evenly without releasing too much water
- Buffalo: to be added raw after cooking, or in pieces in the last seconds
Many pizza makers use a combination: fior di latte for the base and fresh buffalo added afterwards.
Storage
Both mozzarellas should be stored in their brine, in the refrigerator. Buffalo is more delicate and should be consumed within 2-3 days. Fior di latte has a slightly longer shelf life.
LAPA: Authentic Italian Mozzarella
We supply both DOP buffalo mozzarella and high-quality fior di latte, delivered fresh throughout Switzerland. Our products come directly from Italian dairies.
Discover our selection of dairy products in the catalog.