Buffalo mozzarella ( Neapolitan: muzzarella 'e vufera) is made from Italian Mediterranean buffalo's milk. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno.

The term mozzarella derives from the procedure called mozzare, which means "cutting by hand", separating from the curd, and serving in individual pieces, that is, the process of separating the curd into small balls. It is appreciated for its versatility and elastic texture and is often called " The Queen of Mediterranean Cuisine."

The digestive system of water buffaloes permits them to turn low-grade vegetation into rich milk, which, due to its higher percentage of solids, provides higher levels of protein, fat, and minerals than cow milk.