Today we’re visiting Bufala Dolcenera in Altamura, Puglia, Italy to learn all about buffalo mozzarella. Mozzarella is part of the pasta (stretched curd) family of cheeses, a very popular cheesemaking style in southern Italy. Here, the curd is heated in hot water and stretched to form the iconic mozzarella ball. Compared to cow’s milk, buffalo milk behaves very differently when stretched to make mozzarella. We’re also going to be learning more about buffalo milk and why good quality buffalo milk is supposed to be white.
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I’m Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
How Traditional Buffalo Mozzarella Is Made in Italy | Claudia Romeo
#buffalo #mozzarella #italy
CHAPTERS
00:00 Intro
00:56 Milk is split into curds and whey
01:23 Why buffalo curd is never yellow
02:00 The pasta filata (stretched curd) cheesemaking technique
03:21 Shaping the mozzarella
04:17 Salting in brine + acqua di governo (leftover whey) to preserve it
05:21 Tasting
07:14 Meet the three brothers behind Bufala Dolcenera
08:32 The mozzarella regional differences in Italy
09:17 Other buffalo milk products at the dairy
Copyright Notice
All footage, interviews, and original content in this video are protected by copyright and may not be reproduced, redistributed, or used in any form without prior written permission. Unauthorized use, including but not limited to reuploads, edits, or incorporation into other works, may result in legal action. This channel is dedicated to self-funded independent journalism.
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28 Comments
To my North American friends: what you call buffalo is the American Bison, what we call bufalo (female bufala) is a different beast.
E no! Gli anelli vanno tolti !!!
this was visually fantastic with all the textures and satisfying shapes and bobbing in liquid! I want to eat everything now yummm
Until last year I didn't know real mozzarella was from buffalo. I'm so sheltered in my culinary taste.
I'd watch anything with a beautiful presenter.
I'm on team both 😊 thank you for posting a new pearl, Claudia!
The Buffalo for sure🤠
Thank you for sharing this episode with us.
Greetings from a Danish fan and viewer 🇩🇰🤠
😮 Wow looks tasty
Buffalo
Marry me Claudia❤️
I would like to have seen the buffaloes. Nice vid.
So interesting!
Mozzarella di buffalo!
No gloves… I guess Italy get a pass…😂
lovely claudia❤
I watched this video specifically to ask why or how there is "traditional" buffalo mozzarella though buffalo are not native to Europe?
Pfff, this can't match mozzarella sticks.
I ❤ Claudia 🙈
Very interesting. Keep up the good work Claudia, much appreciated. 👍
Wait. They use only rennet? No vinegar or citric acid?
Ciao Claudia! I've been following your videos for years now and just realized that I wasn't subscribed to this spectacular channel. I love your editing style and the work you put in all your content, kisses and hugs from Argentina ✨
Fantastic video Claudia! that cheese looks absolutely incredible, it gives me one more excuse to visit Italy and try it 🇮🇹
Great Video, never even know buffalo milk was used to make cheese and it looks delicious.
Herzlichen Glückwunsch zu diesem wunderschönen Video Süper arbeit 😎👌👍
Es ist sehr schön anzusehen!!!! Hat mir sehr gut gefallen, schön geteilt zu haben.
Genieße deine Woche 😎📺Daumen hoch 74👍💯Immer wieder gerne
🙋Viele Grüße aus Istanbul, Türkei 💛🤗🇹🇷 💙💜🤎🖤🤍💯
Interesting!
Lovely video Claudia! I can almost taste the cheese 😁!
In the United States Burrata mozzarella is only made with buffalo milk or it's not Burrata. This cheese is catching on in the US, especially in the northeast US, where many Italian Americans live and in Northern California around The San Francisco Bay. Some Italian restaurants serve it as an appetizer and a few dairy farmers are specializing in producing buffalo milk.
Buffalo team! Burrata is my favorite.