Mmmmph mmm mm mm mmmph!
OK, that title was supposed to say “Greetings from the land of mozzarella!”, but my mouth was full of, well, mozzarella. Mozzarella di bufala, to be precise, freshly made, right off the farm, never refrigerated… the way it’s supposed to be, but alas, rarely ever is, unless you happen to be hanging out in, say, the region of Campagna, Italy. Which I am. Mmmmmm.
For those of you (I’m looking at you, middle America) unfortunate enough to think mozzarella is a dry, rubbery cheese which comes in big bricks or pre-grated in your grocer’s refrigerated section, I’d like to introduce you to the real stuff. Mozzarella di bufala (literally buffalo mozzarella) is only produced in a couple regions of southern Italy, where the buffalo roam. The soft balls of goodness wait for you in giant tanks of whey. You take your purchase home in a plastic bag of liquid, kind of like when you you buy a goldfish. Except the mozzarella is much tastier. Soft, creamy, melt-in-your-mouth-y. It has to be eaten right away for optimal flavor, and never refrigerated, which explains why it’s so difficult to enjoy this delicacy to its fullest if you’re not directly at the source.
But don’t just take my word for it – come try for yourself. I mean, if there’s any left after I’m done here.
