Sensory quality
The mozzarella has a white porcelain color and a smooth and shiny surface. The crust is so thin it that it cannot be appreciated.
The structure is made of thin overlapping leaves which, when cut, releases a whitish buttermilk with the smell of lactic ferments.
When chewed, it has a slightly elastic consistency in the first 8 to 10 hours, becoming more melting during subsequent time period.
The flavor, resulting from the interaction between gustatory sensation and olfactory perception, shows the aromatic notes linked to milk and its coagulation.
The scent emanated from the mozzarella has a light acidulous smell, of cream, musky.
As for taste, sweet, salty and sour are perceived. "Mozzarella di Bufala Campana" has a limited life time and the smells, flavors and aromatic substances it possesses are constantly evolving, difficult to describe.
Combine mozzarella with wine
"Mozzarella di Bufala Campana" as it is, uncooked and without the addition of other ingredients, has a strong but delicate taste that combines well with harmonious and refined wines, soft white wines of medium body providing a pleasant acid sensation to counteract the aroma of Mozzarella cheese. “Greco di Tufo” is an excellent choice that stands out for the strong scent of peach and bitter almond, and for slight acidity. A good marriage is also possible with “Fiano di Avellino”, with its intense and delicate aromas and flavors, reminiscent of hazelnut. The ideal pairing is achieved with a dry and light wine such as “Aversa Asprinio” DOC presenting characteristics of remarkable acidity and freshness that are well accompanied by the acidulous notes of Mozzarella. Or with a white “Terre del Volturno Pallagrello” IGT, for the fermented type in barriques with delicate notes of honey, peach, broom, hay, beeswax, offering a rich, soft, balanced taste, characterized by long persistence of spicy aromas, notes of candied fruit and hints of toasted almonds and vanilla; and for the fermented steel typology proposing smelling notes of fresh fruit aromas with a dominance of apple, pear, pineapple and melon, with a balanced taste, of good aromatic persistence with a long finish of dried apricot. However “Mozzarella di Bufala Campana”, thanks to its intense and juicy flavor, also goes well with a red wine, young and not aged in barriques such as “Ischia Rosso Per'e Palummo”, of an intense ruby color, with a delicate scent and strong flavor, or with “Grand Furore Rosso”, a wine with aromas of black berry fruit, with a warm and aromatic flavor. Beyond the regional borders, there is a vast scenario of possible combinations of "Mozzarella di Bufala" with many white, rosé and red wines with which the combination is more or less complete depending on the wine characteristics. Champagne, Franciacorta, Prosecco, Soave, Chardonnay, Trebbiano, Pecorino, Riesling, Pinot Blanc, Pinot Gris, Bonarda, Dolcetto are just some of the various wines of matching scheme that "Mozzarella di Bufala Campana" Consortium is composing together with the italian regions participating to the "Bufala & Wine Wedding" initiative.