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.
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