In Italy, for a product to be officially called “mozzarella”, it has to be made with buffalo milk. In Brazil, however, there are two variations: the ubiquitous cow’s milk mozzarella, used daily in many preparations, and the buffalo milk product, which has special status. As buffalo’s milk does not contain carotene, this mozzarella is bright white, with moist, creamy texture. At the supermarkets, it is usually sold shaped into small, orange- sized balls immerse in whey,
but knots, braids and sticks are also available. To make sure the product has not been tampered with cow’s milk, check the packaging for the authenticity inspection stamp, issued by the Brazilian Buffalo Breeders Association.