With its white "pearl" color, buffalo mozzarella, as opposed to cow's milk mozzarella, has no shade tending to straw-colored; pearl white like fine porcelain and of good quality. The cheese is smooth and homogeneous on the surface, flaky and porous inside.
Thanks to the particular craftsmanship of mozzatura, the internal structure appears as the superimposition of successive layers interspersed with irregular pores. When cut, an intense milky liquid comes out. Its aroma is musky and milky.
The nutrition of buffaloes is essential for the aroma of milk and dairy products; they are fed on hay and corn which give mozzarella a fresh musky aroma and vague hints of white mushrooms. Another aroma that immediately stands out to the nose is the one of fresh milk. On the palate, the first sensation is that of being enveloped in a pleasing sensation of milky acidity, diffused and persistent.