It was my birthday the other day so as a treat we had Buffalo Mozzarella with prosciutto! Buffalo mozzarella is my favourite cheese in Italy. It is a mozzarella cheese made from the milk of the domestic water buffalo rather than from cow's milk. It is not like anything you can get in New Zealand and is best when freshly made.
It is a fresh, stringy textured cheese with porcelain-white colour, it has an extremely thin rind and delicate taste. Pearls of milky whey should seep out when you cut into mozzarella; upon tasting, you should notice the liquid separating from the solid, almost as if the mozzarella had been soaked in milk. And, of course, good mozzarella should melt in your mouth. Apart from its typical round shape, it is also produced in small bite-sized shapes and plaits.
The highest quality buffalo mozzarella is the "Mozzarella di Bufala Campana" and there is a shop just around the corner from our apartment!
There was bit of a scandal earlier this year when it was found that some buffalo mozzarella was being watered down with cows milk!
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