Are you down with DOP? Short for “Denomination of Protected Origin Status,” the label guarantees that a particular product is produced, processed and packaged in a specific region of Italy, and according to tradition. Strictly regulated by the Italian government, it was designed to differentiate authentic and artisanal foods (think San Marzano tomatoes and Modena balsamic vinegar) from low quality imposters. So you know this Mozzarella di Bufala Campana Cheese by Luigi Guffanti is an entirely different breed, than those tasteless and stringy balls you’ll find in the supermarket. It all starts with pure buffalo milk instead of basic cow’s milk, in an area that’s been making mozzarella since the Middle Ages. Soft and elastic, distinctively musky, and creamy and moist with fresh milk, bufala mozzarella is best served at room temperature, since refrigeration masks the flavor and texture of the cheese.