坎帕尼亞水牛奶酪 莫薩里拉芝士 / Mozzarella di Bufala Campana

當 K 住在羅馬時,我們經常步行到附近雜貨店,買一些紅番茄和坎帕尼亞水牛奶酪/莫薩里拉芝士,回到她住處後,將它切片用來製作小點心。在渥太華,我雖然可以在本地買到冷凍品,但實際上,質量是不如那些在意大利新鮮製造的一樣好。

維基百科: ".... 坎帕尼亞水牛奶酪 莫薩里拉芝士（Mozzarella）是一種意大利鮮奶芝士，又稱水牛芝士。它是用水牛的奶製成的，水牛的奶與一些添加物混合後經過揉捏、延展，然後切割（意大利語 mozzare 其實就是切割）。新鮮的莫薩里拉(莫扎里拉)芝士只能保存12至24小時。

Below are more info from Wikipedia, if you are interested:

" .... Buffalo mozzarella (Italian: mozzarella di bufala) is a mozzarella made from the milk of the domestic water buffalo rather than from cow milk. In Italy, the cheese is produced in areas ranging from Rome in Lazio to Paestum (near Salerno) in Campania (Campania felix「幸運鄉村」), and there is a production area in near Foggia, Puglia. The Italian city of Aversa, Caserta is recognized as the origin of buffalo mozzarella.

Buffalo mozzarella is an important industry in Italy which is home to the €300m ($430m) a year industry. ... The most famous of the families who make buffalo mozzarella in Italy are the Serra and Citarella families. They are known as the founders of the buffalo mozzarella tradition. ... Italy produces around 33,000 tonnes of its trademark mozzarella from buffalo milk every year, with 16 per cent sold abroad, mostly in the European Union. France and Germany are the main importers but sales have been expanding in Japan and Russia.

Apart from Italy, its birthplace, buffalo mozzarella is manufactured in many locations around the world. There are producers in Switzerland, United States, Australia, Mexico, Brazil, Canada, Venezuela, Argentina, United Kingdom, Colombia, Thailand, Egypt, India and South Africa, all using milk from their own herds of water buffaloes. Some scientists believe that Italy and Bulgaria have the best dairy water buffaloes....."

References & Photo credit:

* 維基百科: 莫薩里拉芝士
* Wikipedia: Mozzarella di Bufala Campana