Production Stages

“The richness of buffalo milk makes it highly suitable for processing [and] [t]o produce 1 kg of cheese, a cheese maker requires 8 kg of cow’s milk but only 5 kg of buffalo milk. To produce 1 kg of butter requires 14 kg of cow’s milk but only 10 kg of buffalo milk. Because of these high yields, processors appreciate the value of buffalo milk.”.[8]
The steps required to produce buffalo mozzarella are the following:[23][24]
Milk storage (raw buffalo milk stored in big steel containers).
Milk heating (thermic treatment to the liquid, then poured into a cream separator).
Curdling (by induction of natural whey).
Curd maturation (the curd lies in tubs in order to reduce the acidification processes and reach a pH value of about 4.95).
Spinning (hot water is poured out on the curd in order to soften it, obtaining pasta filata).
Shaping (with special rotating shaper machines).
Cooling (by immersion in cold water).
Pickling (by immersion in pickling tubs containing the original whey).
Packaging (in special films cut as bags or in small basins and plastic).

That cheese is deeply ingrained in my psyche…I’ve even dreamed about it it is that good. After a few experiences of the Buffalo Cheese at Terroni I started to find sources in Toronto for it. At different times of year different cheese shops have various kinds (and prices).

Ciao,

Jason Michael