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Cheese of The Week:Mozzarella di Bufala Campana

Tomato season is in full swing, and to us in the Cheese Department, that means it’s prime time for fresh mozzarella!  This week, we’d like to introduce you to the little ball of Italian water buffalo mozzarella (mozzarella di bufula, DOP) called Bufalus, hailing from the Cilento region in Campania, Italy.  Made from whole buffalo milk, this fresh mozzarella is a traditional Italian cheese dating back to as early as the 6^th C when water buffaloes were introduced to the region.  It is a pasteurized pulled curd cheese that is hand-formed into balls and packaged in a light salt water brine.  If you’ve never had fresh buffalo mozzarella before, you can expect the same springiness and softness as cow’s milk mozzarella, but with a much different flavor and a richer, creamier center as the texture softens from the outside-in.  It has a very milky and slightly sour flavor with grassy hints.  We recommend pairing this with ripe local tomatoes and fresh basil- check out what our amazing Produce Department has to offer!- topped off with a drizzle of your favorite extra virgin olive oil for a delicious Caprese Salad.  It can also be served on an Italian bread with a little olive oil and cracked black pepper.