There is a reverence to the way my friend Kate breaks Mozzarella di Bufala. The same gentleness of hand, sense of purpose you see in a priest breaking bread. For fresh buffalo milk mozzarella is indeed a special cheese and in this post I want to understand why. First of all though you have to banish all memories of those rubbery gourds of commercial mozzarella, vacuum packed and available in the supermarket. The only similarity is that both are stretchy when heated. One is pizza cheese, mild and factory produced, the other is an Italian icon, a national treasure, made … Continue reading Buffalo mozzarella and Insalata Caprese – heady fragrant joy