Mozzarella di Bufala is a delicious popular cheese from Campania. Not only is it good, but it is also rich in health-promoting properties. But make sure that what you are buying is an original DOP Mozzarella di Bufala Campana!
A few years ago, the Mediterranean Diet was included in the UNESCO World Heritage Lists as a healthy lifestyle and nutritional model.
In the Mediterranean diet, the large consumption of foods of plant origin is accompanied by some foods of animal origin such as milk and cheese. Among Italian cheeses, the most famous, along with Parmigiano Reggiano, is undoubtedly buffalo mozzarella, both for its strong link with its territory of origin, and for its nutritional properties.
Mozzarella di Bufala Campana DOP is an easily digestible fibrous cheese, with low lactose and cholesterol content. It is a good source of protein of high biological value, and has a moderate fat content. In addition, this fresh cheese provides high amounts of calcium and phosphorus, water-soluble vitamins such as B1, B2, B6 and Niacin. Finally, it is a good source of vitamin E and zinc, substances that help counteract the negative action of free radicals. The low level of sodium makes it preferable to cow mozzarella and other types of cheese notoriously rich in this mineral, especially in those pathological situations that involve sodium reduction (especially hypertension).
With about 250 Kcal per 100 g of product, Mozzarella di Bufala Campana is recommended in the diet, much more than many other dairy products. The consumption of Mozzarella di Bufala is especially recommended for the growth of young people and after sports.
This buffalo milk cheese is not only very fresh and tasty, but it is also rich in antioxidant substances. This latest discovery arises from a recent study carried out by researchers at the University of Naples “Federico II”. In particular, the study showed that during the digestive process, this dairy product promotes the development of peptides that, by acting on intestinal cells, have antioxidant properties.
Another investigation carried out by two prestigious Italian universities, the University of Rome and the University of Parma, shows that this mozzarella has little salt and is highly digestible because its lactose content is lower than that of highly digestible products. Obviously, elements such as the breed of buffalo, the characteristics of the pastures, the microclimate and the water used in the cheese making process make this mozzarella unique. It is no coincidence that Mozzarella di Bufala Campana obtained the DOP certification in 1993.
In the United States, it is not difficult to find buffalo mozzarella, but to be sure that the product purchased has all the characteristics and beneficial properties listed above, you must make sure that what you are buying is a PDO buffalo mozzarella.
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