I have a huge backlog of posts I didn’t get to write up recently. Hrm. I’ll try working on it in the next days.
This is some proper buffalo milk mozarella that I found in a supermarket catering specifically to foodies recently. To explain the difference between what is called “Mozarella” here and proper Mozarella, I’ll leave you with my usual guinea pig’s quote:
“This is Mozarella? But it has so much taste!”
It’s best served with just some olive oil, salt and pepper, ripe tomatoes and possibly basil or rucola.