WHAT IS MOZZARELLA?
Long ago in the U.S.A. lobsters used to only be fed to prisoners in the States. In a similar vein, once upon a time in Italy buffalo would roam the southern swamps. Poor Italian peasants would milk them, return home and make this cheese. How times have changed, today buffalo mozzarella is flown in daily at great expense. A properly made ball, whether from buffalo or cow’s milk, should be floating in enough liquid that it can “run” or turn while floating. Biting into a good buffalo mozzarella shouldn’t be too different from biting into a green apple (in that the cheese should have a skin).
WHERE IS MOZZARELLA MADE?
Everywhere in Italy, though the designated area for it is in the southwestern region of Campania.
SHOULD I COOK WITH BUFFALO MOZZARELLA?
Much like with premium olive oils, using an expensive cheese to cook a pizza bakes out the delicate flavors of the cheese. There are many, many other cheeses, Italian or otherwise that are a better choice for melting then buffalo milk mozzarella.
WHAT CAN I PAIR WITH BUFFALO MOZZARELLA?
You need to be careful here. Most of the mozzarella sold in the States is made from cow’s milk, not buffalo milk (though there are a few farms in Texas and Vermont giving it a try). Buffalo milk tastes different and is much creamier since it has almost twice the fat as cow’s milk. The classic wine pairing is a lightly acidic or tart white wine. A fragile flavor for a fragile flavor is the logic here. Though if you have a cheap, rubbery mozzarella then screw that. Go with something tasty. At least one of your two pairings should be worth having. I tend to steer clear of this formaggio for cheese plates. Authentic mozzarella is too messy and really needs to be appreciated on its’ own.