Thursday, 30 August 2012


Mozzarella! A lovely fresh moist milky cheese from Italy. It can be made from either cows milk or buffalo milk - if made from the later it normally bears the name Mozzarella di Bufala (or Buffalo Mozzarella). Due to its moist nature - its a cheese to eat pretty immediatly after production - or it can be kept in brine for up to a week. Its tearable, but not rubbery (a good Mozzarella should be softer than that), and it isnt a particularly strong tasting cheese, but does taste fresh and milky - making it a great cheese to eat on hot days in a nice tomato salad.

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