Just heard an interview on NPR with a guy in South Woodstock, VT. He has been producing mozzarella di bufala (excuse spelling) from his own herd of water buffalo for about a year, and plans to start selling the cheese commercially on a small scale fairly soon. The guy is apparently a physicist who tried it on his own for a while, then brought in an Italian expert of some sort to help him through the process. Thoughts, anyone?

Editing my own message: I just now saw Tony da Roma's comment on another thread about how great the cheese is and that he has never had any like it in the States. So is this going to be good news?

I would say that if he does a good job of it then it is great news. My most vivid memory of mozzarella di bufala was the first time I tasted it really fresh. I had had it before while travelling through Italy but once, in the town of Metà di Sorrento, we went to a cheese shop where they make it. They gave us the cheese on butcher paper and we walked out of the store. I had been warned before the first bite so had a napkin ready. There was so much fresh milk on the inside though I was shocked and the sweet flavor I will never forget. It really is that good if you can get it really fresh.

Moving to Italy and Driving in Italy

the first person I know of that made real mozzeralla was Paula LAmbert of the Mozzerella company in Dallas. she had lived in Italy and when she went back home also brought an Italian expert!

After awhile, see started using pure coes milk, but it is fresh and fabulous. she also does other Italian and mexican cheeses.. and ships.
here is her site

Cooking in Florence
www.divinacucina.com

quote:

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Originally posted by Mallory:
Thoughts, anyone?

Editing my own message: I just now saw Tony da Roma's comment on another thread about how great the cheese is and that he has never had any like it in the States. So is this going to be good news?

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There is another excellent product that comes from California. I'll get that info for you either today or tomorrow when I'm in that store. Our supermarket also carries an Italian import, too, by Lupara I think.
Pat

There is an interesting article about "Mozzarella di Bufalo" in the September issue of Vogue. It was written by Jeffrey Steingarten who has written books and many articles about food.

In my opinion neither Mossarella di Bufalo or Fiore di Latte travel well and once refrigerated its wonderful flavor and texture deteriorates quite a bit. I can't speak for many other parts of the US, but in the metropolitan area of NYC it is fairly easy to find freshly made, delicious fiore di latte.

My current favorite is Di Palo's on Grand Street in Little Italy/Chinatown in NYC.

Peter

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Originally posted by Pecepe:
. I can't speak for many other parts of the US, but in the metropolitan area of NYC it is fairly easy to find freshly made, delicious fiore di latte.
Peter

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We are Essex county neighbors and I agree that I have never felt the shortage of good cheeses in our neighborhood. I believe that at least one of the many Italian groceries in Montclair sells freshly made cheeses. I don't know enough about the various kinds of fresh mozzarella to say exactly what they do sell.

M

As promised, the california product is from Bubalus bubalis, easily found on a google search, but i just pick it up at my supermarket, Wegman's, also online atWegman's

I also like the italian product, which is Lupara in the silver package.
Pat

When I was in Sothern California with Whole Foods i worked with Agostino taste testing his Bubulis product as he developed it. As much as I like it, and some of the other products you can get, Mozzarella di Bufala from a small producer in Campagna is like sex and virginity. There is just no way to convince anyone how good it is until you have had the real thing. While there is bad mozzarella di Bufala made in Itlay, much as there is bad sex had everywhere, when ti is good it is just incomprehensible to one who has never ahd it.

Wine Notes
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"To seek revenge may lead to hell ...
But everyone does it if never as well as Sweeney, as Sweeney Todd" -Stephen Sondheim

Mallory--the stores to which you refer sell "Fior di Latte", which is also called mozzarella. I think it is a waste of money to order Bufalo di Mozzarella either in a store or in a restaurant as it tends to be a bit sour to my taste.

Peter

quote:

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Originally posted by dean:
There is just no way to convince anyone how good it is until you have had the real thing. While there is bad mozzarella di Bufala made in Itlay, much as there is bad sex had everywhere, when ti is good it is just incomprehensible to one who has never ahd it.

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LOL! Dean. How true and we all know you are the expert in all of these areas. Purtroppo, when away from italy for a long time, I crave the real stuff. In the meantime, the Bubalus and the Lupara product do well in a pinch. Sometimes, or is it most times, one just can't bop over to Campagna when they have a hankering for fresh mozzarella.
Pat

I don't want to make it sound like I don't eat Mozzarella di Bufala here in the states because I do. There are a few very nice brands. I like La Bonita from Campagnia. It comes in a plastic tub with a film seal. It is a member of the authentic bufala di Campagna conzorzio and the cheese is airfreighted in every week on a Wednesday for Thursday delivery on the east coast. It is quite good when fresh and creamy.

There is now a company bringing in Burata but I have not tried it.

THe washington area has a local producer, Gemelli but I find their product a little rubbery. Lioni makes a nice product in New York but it is nothing like the Italian. More chewy and firm, with a saltier edge. The textural difference is like a hard boiled egg to a poached egg.

Bubulis was very fine the last time I had it which was three years ago.

BUt all the US cheeses just seem to rich to me. Milk in the US is richer no matter what the variety. Its not just us humans who eat too rich a diet!

Wine Notes
Tuscan Restaurant List
Dean's Wine, Opera and Food Blog
"To seek revenge may lead to hell ...
But everyone does it if never as well as Sweeney, as Sweeney Todd" -Stephen Sondheim

My local paper recently carried an article orginally from the LA Times about David Muller's water buffalo cheese production in Vermont.

I'm not registered at the Times so can't post a link, but it could no doubt be found by a search on the author, Elizabeth Mehren.

Here's a link to David Muller's dairy, Star Hill Dairy, in Vermont. You can find a link to the NPR article and other news articles under "Links".

Adventures to come in Chile

Hi Marta:

I think you neglected to include the link to Muller

thx/M

Mallory,
If you click on the word "link" in the first sentence of Marta's post, that's where the "link" to Muller's website is hiding.

Gee... I must have been sleepy when I wrote that message. I sure had the word 'link' on my brain when I wrote it.

Mallory, I'm glad you pointed out that you couldn't see the link. I'm going to keep that in mind and use more words for "title" of the hyperlink to make it easier to see.

Adventures to come in Chile

quote:

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Originally posted by Colleen:
Mallory,
If you click on the word "link" in the first sentence of Marta's post, that's where the "link" to Muller's website is hiding.

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Silly me; now I see it. Thanks, Marta and Colleen

we also have buffalo mozzarella in our good stores here in oregon. i am actually unsure where it comes from because we tend to devour it rather quickly. it might not be "made fresh in italy today" but its hella better then the regular american mozzarella. Of course, I have to pay $8 for the container (which is not large, just one large ball) so I save the pleasure for late summer when the local tomato's are at their peak and I can eat caprese salads all day long.

Che sono veramente Mozzarella di bufala?
My experience is that until a vendor/merchant knows you-you are at their mercy. I have had Fiore di latte sold to me as vero Mozzarella di bufala, I had 4 day old Mozzarella di bufala sold to me as fresh but if you find a merchant and stick with them you'll be ok(my experiences in Napoli) That's just the way Neapolitans are-one just has to be more cautious/watchful etc.but that's OK.
cows milk=Fiore di latte
buffalo milk=Mozzarella di bufala
The US does not allow unpasteurized cheese to be imported unless it's aged a certain length of time and Mozzarella di bufala that is pasteurized has a very different taste. If you have ever drank the milk-from-a-box (UHT) off of store shelves you know exactly what I'm talking about-it's not bad BUT it doesn't taste like the real thing. My wife's doctor suggested she not eat Mozzarella while she was pregnant. And if it's sour tasting then it is definetly over the hill. 1 day old from Campania stuff is heaven-everything else is a substitute.

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