Cheese Of The Week: Mozzarella Di Bufala

This week I splurged and bought myself a ball of true mozzarella di bufala — fresh mozzarella cheese made of water buffalo milk. It's only recently become easier to find in the United States, and I haven't tasted it in 10 years, since the last time I was in Italy.

I almost wish I hadn't done it, because it's even better, more delectable, more luscious than I remembered. Now I'm addicted all over again and, of course, one of the major differences between cow's milk mozzarella and buffalo mozzarella is price.

At just under $10 for a 4.5-ounce ball, it's the most expensive cheese you can buy in our area.

Is it worth it? Well, absolutely, for a special occasion such as when entertaining the chief executive officer or for dinner the night you plan to propose, or to enjoy with the first ripe tomato from your garden.

To read the rest of the story, please go to: Evansville Courier Press