The peculiarity of this cheese is entirely due to the technology used in its traditional preparation. It is produced exclusively from whole buffalo milk and, after drawing and moulding, may also be smoked, but only using natural, traditional procedures.Buffalo milk is not for drinking and is used exclusively for making mozzarella. Indeed, it is so nutritious and so rich in fat and cassein that it would be indigestible over the breakfast table, whereas it is the best for the cheese industry. Cow’s-milk mozzarella is a ball of fresh cheese swimming in brine, pleasant as ice cream but absolutely tasteless. Made out of buffalo milk, instead, it becomes an altogether different matter. By visiting one of the many small dairies scattered over the district between Caserta and Salerno, you can see the way mozzarella is made, which is a very fast process.