Buffalo mozzarella abroad: how to preserve it

Buffalo mozzarella is a real delight for Italians abroad, often missed when it’s not available in regular supermarkets or not stored properly.

Today, we’ve decided to outline some very important rules for storing and preserving buffalo mozzarella abroad. If you don’t want to eat it immediately, here are the rules you should follow to keep its flavor at its best.

Rule No.1: Mozzarella should not be stored in the fridge

Storing this fresh cheese in the fridge risks ruining all its flavor. Even in summer, it’s better to eat buffalo mozzarella fresh and “warm” rather than subjecting it to cold fridge temperatures. The ideal storage temperature is between 18° and 25°C.

Rule No.2: Don’t throw away the mozzarella whey

What is mozzarella whey? Simple! It’s the water in which the mozzarella is stored when sold. This milky water contains the acidic whey of the mozzarella, which helps maintain its flavor.

If you eat one mozzarella and keep the other, you can store it in the whey, and the next day the flavor will be just the same. If you eat half, you can’t store it in the whey—you must finish it. Remember: it’s not advisable to keep mozzarella under the sun!

Rule No.3: You can eat it the next day and warm it in lukewarm water

Buffalo mozzarella doesn’t have to be eaten the day it’s made; it can be enjoyed the next day with its flavor still intact. In fact, some find it even better!
If it’s winter and very cold, you can warm the mozzarella (in its packaging) in lukewarm water for about ten minutes before serving to preserve the flavor.

Rule No.4: No more than 4 days

Buffalo mozzarella can be kept for a maximum of three or four days. After the fourth day, it’s best to freeze it and use it for cooking, such as topping on stringy gnocchi, baked pasta, potato gateau, and many other tasty recipes.

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