Although made in many locations, Italy is the birthplace of buffalo mozzarella. The domestic and social water buffalo produces twice the fat and half the cholesterol of cow's milk. The Serra family has been turning their herd's milk into mozzarella since 1920. Enjoy with pasta, calzone, salad, on pizza, grilled bread, or by itself with olive oil. Taste: Slightly salty, subtly tangy flavor, and tender texture. Pairings: Chianti, Pinot Gris, Sangiovese Made with pasteurized buffalo milk and traditional rennet.