The rearing of water buffalo cows seems to date back to the twelfth century, but it was not until after the seventeenth century that large-scale processing of milk from the socalled "buffalo lands" began. At first, this cheese was consumed only within the region of Campania, but from the eighteenth century on its popularity spread beyond the regional boundaries. 
       Mozzarella di Bufala Campana is a fresh (unripened) stringy cheese with an extremely thin, shiny, porcelain white rind. When sliced open, a Mozzarella reveals rivulets of whey redolent of the fermenting lactic acids from the whole buffalo milk which give the cheese its distinctive flavour. Mozzarella di Bufala Campana usually comes shaped as a single round or oval lump, but it may be moulded into braids, small oval nuggets, cherry-sized balls or pearls. 
       The area of production of Mozzarella di Bufala Campana encompasses the entire provinces of Caserta and Salerno and some of the town districts in the provinces of Benevento, Naples, Frosinone, Latina and Rome.

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