Just saw it at my local TJ's at 3rd and La Brea in Los Angeles, $4.99 for one ball in water.
I had tasted some buffalo mozzarella from a small cheese shop in Florence, Italy and was surprised by the extremely different texture and sour flavor. The exterior was firm, slightly rubbery, and the interior was soft, almost to the point of being like a brie, as if the cheese felt like it hadn't quite formed yet. After a lifetime of eating bland mozzarella, I don't think I was quite ready for this.
So when I saw it at my local TJ's, I figured I'd bite (literally!) again. This cheese was made with pasteurized milk, and the flavor was slightly less sour than I remember.... but tasted largely the same.
I know real buffalo mozzarella is a delicacy, but I simply can't get past the sour flavor of it. What is a proper preparation for real buffalo milk mozzarella? Do people often eat it with a drizzle of olive oil and some proscuitto? Melted on pizza? What am I missing here?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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