It’s exactly like regular mozzarella except that it’s made with milk squeezed out of a buffalo — which is a little like saying that the Hope diamond is exactly like a plastic replica of the Hope diamond except that it’s made out of priceless crystallized carbon. Buffalo milk has roughly twice the fat of cow milk, which makes it decadently creamy and flavorful. The good stuff is almost unrealistically soft — it seems like the reason the word “mouthfeel” was invented — with a depth of flavor that makes even the freshest hand-pulled artisanal cow-milk mozzarella taste like glorified string cheese. Buffalo mozzarella is the apotheosis of dairy: the golden mean between yogurt and custard and cottage cheese and heavy cream and ricotta. It lives (along with clouds and mercury and lava and photons and quicksand) on the mystical border between solid and liquid.

portraitoftheartistasayoungman: Another one from Sam Anderson’s Buffalo Mozzarella, the Great White Whale of American Cheesemaking

I love this stuff at Punch Neapolitan in MPLS.

(via portraitoftheartistasayoungman)