You will recognise authentic Mozzarella di Bufula Campana (or buffalo mozzarella) or its richer cousin, Burrata Mozzarella, because the package carries a logo with a picture of a buffalo. Made from buffalo milk, it is a traditional cheese made only in certain parts of the Southwest of Italy and is protected. (No other buffalo mozzarella can carry the special logo.)
Buffalo mozzarella cheese is made almost like bread, kneaded and pulled almost like pizza dough until it becomes smooth and shiny (just like pasta). The cheese is brined in a salt bath until it gets the characteristic plastic elastic texture that is so distinctive to mozzarella. This mozzarella (unlike the processed fake cheddar mozzarella you find in supermarkets) is soft and creamy which is light to bite into and not at all chewy. It comes in its own briney water which you can store it in for a day, but after that, you need to change the water, adding half a tablespoon of salt to a half a pint of water. It will keep for up to a week this way.
Mozzarella is of course used in pizza but as it is too milky and oozes juice into the pizza base, it is best to drain it first so that it is not too moist. In our opinion it’s best served on its own just with ripe tomato and basil leaves and a trickle of the best Italian olive oil you can find. Or cut it into slices and make up a roasting dish with thick slices of ripe tomato, basil leaves and mozzarella and bake until the cheese has melted and the tomatoes are soft. You can use a sprinkling of dried oregano instead of fresh basil.