(Buffalo just refers to the type of mozzarella the recipe is referring you to use, which I’m pretty sure is a brand name only available in Italy; however, corresponds easily to the fresh, small round mozzarella’s anyone can get easily enough by frequenting their local Italian Market’s deli counter and asking for fresh mozzarella; “buffalo” probably won’t mean anything. Regular packaged mozzarella is not fresh enough probably for this, but another similar soft cheese to mozzarella might also be okay. I would recommend going with the fresh mozzarella, it has the right taste for the acid tomatoes.)
Crackling Pork Rinds 