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Mozzarella di Bufala

 
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DaveFerro
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Joined: 09 Jul 2007
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Location: Auburn, New York

PostPosted: Wed May 23, 2012 2:20 am    Post subject: Mozzarella di Bufala Reply with quote

For years, I wanted to get my mother some water buffalo mozzarella and finally bought a container, imported from Italy. The ball is in water and my mother wants to take it out and dry it off, but I am not sure what to do.

What is the proper way to store and use the cheese?

I imagined her mother in Italy having this, but then wondered if they could afford it. It was expensive, but I told her it was a continuing part of Mothers' Day.

And a belated Happy Mothers' Day to the Moms here.

Dave

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Gil
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Location: Connecticut, USA

PostPosted: Thu May 24, 2012 8:45 am    Post subject: Reply with quote

Keep it in the water and do not refrigerate. I was told that the cheese was made to be eaten and not stored for periods of time. Keeping it in the refrigerator makes it mushy. Dora on Expats in Italy, now in Baltimore, MD, told me this.

I know that you can get imported mozzarella di bufala in NYC, but there is a place in VT that has imported bufala and makes mozzarella di bufala.

Please forgive spelling errors as I am too sleepy to dig out Italian dictionary.

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DaveFerro
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PostPosted: Fri May 25, 2012 12:26 am    Post subject: Reply with quote

Thanks Gil,

The only info on the package is to keep it between 4 and 9 C (39.2-48.2F) and consume at 20C (6Cool - nothing about the water.

It certainly had no taste when cold but much better after being at room temperature, which I found at various web sites - again no mention of what to do about the water.

Some of those sites say it is preferable to eat within days or even hours of being made, but that is not possible for us even from US makers. I only found three of those: in Wisconsin, Indiana and Vermont and the Vermont one had moved to Quebec. I bought this at Wegman's and they told me it is a seasonal item. I'm going to go back and check if they have any info flyers.

Maybe some of our dairy farmers should get into the act, like they have with the Greek yogurt.

We will use this up more soon enough now that we know how to properly eat it. My mother might like it on toast (one Internet suggestion); we forgot to put it on the pizza.

My mother made sauce today, with pig's feet instead of pork bones. She has a hankering for food she used to eat years ago.

Dave

warm finally, in the 80s today, and a few sprinkles - cut many branches out back (small trees falling over) and put them out front only to find out they only pick up the first week of this month and next in July - not going to drag them all the way to the back. More sun for the garden - Slug sleeps in his hammock behind the garage, still has ear mite problem despite cleaning and medicine.

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goganga
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Location: Northern Italy

PostPosted: Wed Jun 06, 2012 7:36 am    Post subject: Reply with quote

Generally we have buffalo mozzarella as a quick meal, specially in summer.
I like it with tomatoes and basil, seasoned with salt and olive oil.
As for the water, we don't use it and I don't know if it's used in some ways.

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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Gil
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PostPosted: Thu Jun 07, 2012 7:25 am    Post subject: Reply with quote

When you buy the mozzarella they take it out of a container of water and pack it in smaller containers with some of the water from the large tank. I had this even happen when we bought some in Caserta at the places where they had the bufala and made the cheese.

We eat it like you do and put it on pizza.

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