23 July 2019, Monterotondo, Rome, Italy - Cheese makers put curd into a mold and immerse it in hot water at Giancarlo d'Angelo dairy buffaloes Farm where Buffalo Mozzarella is produced. Buffalo Mozzarellas are entirely produced from whole buffalo milk, made of a
fresh, soft, semi-elastic textured cheese belonging to "pasta filata" family. The process of making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular.
It has been observed that those cheeses made from buffalo milk are higher in calcium, protein and lower in cholesterol than cow's milk. Mozzarella di Bufala is manufactured under strict regulations in areas ranging from Rome in Lazio to Paestum, Campania and a production area near Foggia, Puglia.