Cheese Soup with Buffalo Mozzarella

A rich and comforting dish, cheese soup with buffalo mozzarella is a specialty rooted in the Italian culinary tradition, particularly associated with the Campania region, where water buffalo mozzarella is produced. The soup typically features a savory broth, often based on vegetables or meat, into which fresh buffalo mozzarella is melted or added just before serving, creating a creamy, stringy texture. Key ingredients include high-quality buffalo mozzarella di bufala, a flavorful stock, aromatics such as garlic and herbs, and often stale bread or croutons to thicken and add substance. Some versions incorporate tomatoes, mushrooms, or white wine.

A great version is distinguished by the quality of the mozzarella—its fresh, milky flavor and elastic melt—and the balance of the broth, which should be light enough not to overpower the cheese. The soup should be served piping hot, with the cheese stretching elegantly. Regional variations exist across Italy: in Piedmont, a similar fonduta uses fontina, while in Lazio, stracciatella soup uses egg and cheese. In Telese, Italia, at the venue Kresios, the dish is highlighted in *Cosa mangiamo oggi?*, showcasing a local interpretation that likely honors the simplicity and richness of the Campanian classic. This soup is a testament to the versatility of buffalo mozzarella beyond the classic caprese salad.