That's what one looks like if you have yet to see one for yourself.
These amazing creatures yield the all-knowing Mozzarella di Bufala among many, many, other products. Another favorite of mine is Ricotta di Bufala, best when in the center of a Roasted Squash soup like the soup served at La Maschera in Avellino.
The buffalo here are all part of a farm that belongs to an Agriturismo I stayed at while on a trip in the Campania region with the Slow Food School in Jesi.
These calfs are seperated from the rest of the herd and are fed a differing diet then the adults that already produce the milk.
These buffalo have plenty of room to wander around. The thing is, they were actually really nice. A lot of the younger calfs would actually come up to meet us, and they were quite friendly.
I am sure you want to see what these are capable of - so here is a quick taste...
At Masseria Lupata we took a quick tour of the production of Mozzarella di Bufala, and other cheeses.
The milk from the buffalo above went into almost all of the cheeses on the list above. Note that the prices were for the summer of 2004 and the weights are Kg.
Last photo is of the cheesemakers working the buffalo curd into mozzarella - enjoy...
