Smoked buffalo mozzarella from Campania, with a straw-coloured rind, which keeps longer than a fresh mozzarella.
In Campania, smoked buffalo mozzarella is also called provola. It is smoked precisely so that it keeps longer. The name is said to come from the "prova", the sample of curd dipped in boiling water to see whether it was ready to stretch.
Straw smoke gives the thin rind a straw colour verging on brown. The straw-yellow pasta filata is supple and compact.
It is sliced for a board, melts on a pizza or in baked pasta, and is grilled in a pan.
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Smoked buffalo mozzarella from Campania, with a straw-coloured rind, which keeps longer than a fresh mozzarella.
