Once you try mozzarella di bufala you can’t go back. It is the most amazing example of stretched cheeses and the taste is sublime. The buffalo milk imparts a higher acidity to the cheese and gives it its signature tanginess.
It is exceptionally versatile and you can use it raw in salads, melted on pizzas, cooked in lasagna, pasta and the list goes on and on.
Milky and fresh.
Slightly tangy and a touch sour. It has an amazing texture caused by the curds being stretched and plaited.
Soft and elastic to a point then it tears easily. It melts extremely well and when cooked it can go creamy, releasing its moisture.
Pure white with an edible almost imperceptible rind.
Here are a couple of serving suggestions that I like to make.
Raw with a drizzle of olive oil, some cracked pepper and basil from the garden.
The world’s tastiest toastie(mozzarella, tomato, chives and cracked pepper).
Manufacturing and Salting Method
The high acidity of the resulting curds allows it to be heated and pulled into long strands and plaited. It is then cooled and pickled in salty whey.
I am not a wine paring expert but the team at cheese.com say to try this with:
- Sauvignon Blanc
YOU MIGHT ALSO LIKE
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.