Cheeselog

Behold! Cheesetique is now home to two types of Buffalo Mozzarella. The first is our classic: the lacey, full-flavored Italian variety from Campania. The second is the “new kid on the block”, Bubalus Bubalis from the great state of California. I find the Bubalus to be creamier and a bit milder that the Italian and I love that it literally melts in your mouth. My husband prefers the Italian because he likes the slightly firmer, but lacier, texture and gamier flavor. Either way, if you’re a Buffalo Mozzarella fan, you can’t go wrong with either choice. The question is which one would be victorious in the ring: the seasoned veteran or the young upstart? Only you can tell!

By the way, did you know that Buffalo Mozzarella is lactose free? Because of its accelerated fermentation and washed curd, all lactose is naturally removed from the cheese. So if you’re lactose intolerant and thought fresh cheeses were verboten, think again! (Note: that is the first time I’ve gotten to use German in a blog post!)