[Video] Making Mozzarella di Bufala in Paestum

On a recent trip to Paestum to visit the archaeological site, the owner of the B&B where we stayed at recommended we stop over at Caseificio Barlotti before visiting the site to get a glimpse of how mozzarella di bufala is made. With record low temperatures, and inadequately dressed for the frigid weather, we were very close to abandoning our plans to visit the archaeological site and more than happy to welcome any indoor activities.

While garnering the courage to brave the cold outside, we spent sometime reveling in the warmth of being indoors and the mesmerizing process of making mozzarella di bufala.

In the 90-second video below, you can see that the curds are ready to be broken up. To get the curds, the buffalo milk is first heated and mixed with a natural starter. The curdling then starts to take place. (Not seen in the video)

When the curds are broken up, boiling hot water is poured over it. Then the spinning begins to obtain the pasta filata, which is “chopped up” or “mozzata” by hand. If you are wondering, yes, mozzarella gets its name from “mozzata”. The mozzarella is left to cool in the water before it is removed to soak in a tub of saltwater, and by law, mozzarella di bufala can only be sold immersed in its own whey. Naturally we bought a few of these exquisite treats home and if you are based in Italy, you can also buy them online here.