This week we look at a personal favourite, especially in the summer, when it works so well with fresh, hand-picked tomatoes.
Cheese Name: Mozzarella di Bufala
Origin: Campania, Italy originally, although other versions are made in Canada as well as other countries.
Milk Type: water buffalo milk
Style: Fresh unripened pasta filata
Description: the cheese is flown from Italy to North America packed in water to maintain its freshness. The texture is springy, and the paste is smooth, with a slightly elastic feel.
Tasting Notes: Lactic, delicate floral notes with a slightly sour note on the finish
Pairing: This is one cheese that is more interesting served with the right accompaniments. The classic Caprese salad, made with Bufala and tomatoes garnished with fresh basil is always delicious in August when local tomatoes are perfectly ripe. Grilled eggplant and zucchini on the barbeque, topped with fine peppery olive oil and some Bufala is a great picnic dish. I especially like a platter of grilled crusty bread brushed with olive oil and grilled radicchio, topped with a few slices of Bufala and with a freshly made anchovy dressing. Summer is the best time to enjoy this cheese. The clean, simple flavours are a beautiful complement to the bounty of your vegetable garden, or the local farmers market.
Treve suggests these wines to perfectly pair: