Buffalo Mozzarella (125g)
- Chef Notes
- Product Information
Laverstoke Park Farm Buffalo Mozzarella (125g)
Laverstoke Park Farm produced the first serious buffalo mozzarella to be made in the UK. Nothing is added to lengthen the shelf life – it is simply made with buffalo milk fresh from the dairy.
If you thought only the Italians can make fabulous mozzarella, think again. The milk from their British herd of buffalo is especially sweet and fragrant thanks to our grass with 31 herbs, grasses and clovers. Creamy white, smooth and delicate with a subtle tang, this is the one to beat.
How should I eat it?
Consider the firmness of the mozzarella before deciding how you are going to eat it. If it is very firm, serve it as eaten in Italy, completely naturally – simply cut in half and eaten with your fingers! When mozzarella is really fresh, you will experience a burst of freshness, and the milk will ooze out… southern Italians say that if you don’t have a mess on your face, you aren’t eating mozzarella.
This is what fresh mozzarella is really about. If it is less firm, it is best eaten as Insalata Caprese – with tomato, fresh basil and olive oil. A wonderful Italian antipasto (starter) – for variety you can add olives, balsamic vinegar, garlic. And if you haven’t managed to eat it whilst it was very firm, it is still lovely added to a classic pasta dish.
Buffalo Milk, Salt, Vegetarian Rennet.