Mozzarella Affumicata

Mozzarella Affumicata is a smoked fresh cheese from Southern Italy, particularly associated with the Campania and Sicily regions. It is a variation of fresh mozzarella that is cold-smoked over straw or wood chips, giving the exterior a pale golden-brown hue and the interior a delicate, smoky flavor that complements the cheese’s milky, lactic tang.

The cheese is made from cow’s or water buffalo’s milk, stretched and formed into the familiar ovoid shape, then smoked. A great version is distinguished by a thin, slightly chewy skin that yields to a soft, layered, and moist interior. The smoke should be aromatic and subtle, never overpowering the fresh dairy notes. When sliced, the cheese should weep a little milky whey, and the texture should be springy yet tender.

In Siracusa, Sicily, **Caseificio Borderi** is celebrated for its Mozzarella Affumicata. As noted by the travel series *Where The Foodies Go*, the shop’s version is prized for its artisanal, small-batch production and the use of local straw for smoking, which imparts a distinctive, herbaceous smokiness. Regional variations exist: in Campania, the smoking is often done with cherry wood or hay, while in Puglia, the cheese may be smoked over almond shells. Some producers also use buffalo milk for a richer, creamier result. Mozzarella Affumicata is best enjoyed at room temperature, simply dressed with olive oil and black pepper, or melted into pasta and risotto for a subtle campfire depth.