The Italian Mediterranean Bufala: jewel of the dairy tradition

When we talk about buffalo mozzarella, our thoughts immediately turn to that unmistakable flavor and unique consistency typical of the queen of cheeses. But behind that white morsel lies a truly extraordinary protagonist: the Italian Mediterranean Buffalo. 

The buffalo is much more than a simple farm animal: it is an undisputed protagonist of Italian gastronomy, peasant culture and the dairy tradition of our country. 

The Italian Mediterranean Buffalo represents a unique breed, closely linked to the production of the highest quality milk and the creation of iconic products such as ours Mozzarella di Casabufala Campana buffalo milk. 

Origins and diffusion in Italy

Absent in Europe for over 10,000 years, it is difficult to establish with certainty when the Hoax returned to Italy.

What is certain is that at the end of the 19th century it arrived here from Syria and Egypt, thanks to the Arabs, who raised it in Sicily as awork animalin the marshy areas. Only at a later stage did we begin to process buffalo milk with the pasta filata technique, already used for cow's milk.

Already in the 18th century, however, Ferdinand IV of Bourbon had founded the first experimental dairy farm with farsightedness, giving a great boost to Campanian livestock farming, anticipating European modernization by a century.

In 1845, the South boasted a distribution system of fresh and unadulterated milk, unique in Europe, where the production areas were already well defined: the mozzarella "dei Mazzoni" (Aversa, Mondragone, Caserta, Naples, lower Lazio) and the mozzarella from the Sele plain (Paestum, Eboli, Battipaglia, up to Foggia). Given the quality of the milk, southern dairy products, such as Caciocavallo (traditional Southern Italian hung cheese), buffalo provola, strong ricotta, mozzarella, raschi and scamorza, were considered superior to those of the North.

Until the unification of Italy, buffalo breeding flourished as an example of a "short supply chain" dairy industry: the animal was essential both for the economy and for the reclamation of marshy areas, given that it naturally cleaned the canals and thus prevented overflows from floods.

After the Unification of Italy, however, between 1861 and 1871, like other southern industries, the straw factories were also abandoned and theproduction of buffalo mozzarella stopped. Only at the beginning of the 20th century did the buffaloes return to the Campania region, numbering around 20 thousand specimens. 

To date, Italy holds 95% of the European buffalo herd: there are approximately 400,000 buffaloes distributed in over 2,700 farms, many of which are concentrated in the southern regions. 

Characteristics of the Buffalo and the Buffalo

The buffalo is a ruminant mammal of the bovine family, with which it shares skeletal and general appearance similarities. It has a convex forehead with horns and thick skin, reddish or slate gray in color. It prefers warm-humid (tropical) environments and spends a lot of time in water to avoid parasites and dry skin. 

Male and female buffalo have notable differences: the males are stocky and have a weight that varies between 7 and 8 quintals, while the females between 6 and 7.

The main difference between buffaloes and cows is lactation: in buffaloes it increases in summer, their best season, while in cattle it decreases.

Buffalo milk: nutrition and quality

The milk produced by buffaloes is particularly rich and nutritious: the fat and protein content is significantly higher than that of cow's milk, making it perfect for cheese-making.

Furthermore, buffalo mozzarella naturally contains much smaller quantities of lactose than cow mozzarella. In fact, thanks to the fermentation process which lowers its levels, many people with mild intolerance are able to enjoy it without digestion difficulties.

Finally, the microbiome of buffalo milk is rich in lactic bacteria, which positively influence the fermentation and final flavor of the cheeses. 

Nutrition, well-being and breeding

Feeding is one of the fundamental aspects to guarantee health and productivity of buffaloes. A diet based only on natural products such as hay, without processed foods, is essential to maintain the animal's good health and consequently the production of quality milk. 

Animal welfarealso directly affects productivity: greater space available for the movement of buffaloes translates into higher milk production compared to conditions of limited space.

In fact, in recent years, attention to well-being has led farmers to favor semi-free housing practices, with access to paddocks and outdoor spaces, as well as the presence of water tanks, where the buffaloes love to immerse themselves and spend part of the day. 

We at Casabufala give great importance to the well-being of our buffaloes, without which none of this would be possible. 

A heritage to be savored

The transformation of buffalo milk into dairy products such as mozzarella, ricotta, butter and other artisanal cheeses is an Italian tradition that has conquered palates all over the world. 

This success is possible thanks to the combination of nutritional quality of the milk, care in breeding and dairy knowledge handed down from generation to generation. 

Taking care of buffalo mozzarella means not only valorising iconic products such as our beloved mozzarella, but also respecting and promoting sustainable, efficient and animal welfare-friendly farming practices.

Because it is thanks to them if we can enjoy these zero kilometer delicacies.

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