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	Buffalo Mozzarella recipes
		In 1300, therefore, the breeding of buffalos was an economic reality very much rooted in the south of Italy, in the Pontifical State and also outside Lazio; so that there are records related to a set of regulations which disciplined the commerce of buffalos and of buffalo leather in 1360 in Rome.
		Buffalos were strong animals, resistant to diseases, able to provide their own contribution to the work of the man with quite null costs and in very hard conditions.
		Of this period, we can find records regarding the slaughter of buffaloes, of their price, confirming the use of the cow-buffalo meat in that period; generally, their meat wasn't much appreciated, because the animals were slaughtered in advanced age, and therefore their meat resulted very hard and it had a marked taste of musk.
	mozzarellashop.co.uk /mozzarella_history.html (682 words)

	Mozzarella - Wikipedia, the free encyclopedia
		Mozzarella of several kinds are also used for most types of pizza (more compact lower water content kinds) or served with sliced tomatoes and basil in Insalata caprese (ideally fresh di bufala).
		The mozzarella di bufala campana (Dop 1996) is a particular type of mozzarella; it's the best for flavour or quality and it's protected by European DOP.
		Mozzarella is available fresh; it is usually rolled in the shape of a ball of 80 to 100 grams (6 cm diameter), some kinds up to 1 kilogram (about 12 cm diameter), and soaked in salted water, sometimes with added citric acid, until sold.
	en.wikipedia.org /wiki/Mozzarella (515 words)

	Mozzarella di Bufala .org - English
		Whatever the correct explanation, it is a matter of fact that mozzarella di bufala cheese is not a recent arrival on the scene.
		In ancient times, the buffalo was a familiar sight in the countryside, since it was widely used as a draught animal in plowing compact and watery terrains, both because of its strength and the size of its hooves, which do not sink too deeply into moist soils.
		Mozzarella is also ideal sliced and grilled; cubed, skewered with bread, and grilled, then topped with a warm anchovy sauce (this is a traditional Roman antipasto); or stuffed into focaccia.
	www.mozzarelladibufala.org /allestimento.htm (1130 words)

	Kitchen Dictionary: mozzarella
		Regular mozzarella is available in low-fat and nonfat forms and has a semi-soft, elastic texture and is drier than fresh mozzarella.
		Fresh mozzarella is made from whole milk and has a softer texture and sweet, delicate flavor and is typically packed in water or whey.
		Buffalo mozzarella, is the most prized of the fresh mozzarellas, and is a combination of water buffalo milk and cow's milk.
	www.recipezaar.com /library/getentry.zsp?id=746 (171 words)

	Buffalo Mozzarella: A True Italian Treat (Site not responding. Last check: 2007-10-19)
		Buffalos (from the Latin word bubalus) are ruminants of the subfamily of bovines with stocky bodies, large, short legs, dark hides and coarse horns.
		Buffalos are found in great numbers particularly along the Volturno and in the Piana del Sele, where frequent overflowing made the land little suitable for raising crops.
		Buffalo milk has a sweet flavor, and the main differences between it and cowÂ´s milk are found in its content of fats and protein.
	www.sanpellegrino.com /sanpellegrino_com/flash_site/articolo.asp?id=366 (871 words)

	Ingredients: Mozzarella
		Mozzarella is a malleable, or "plastic," curd cheese, and it is this step—the addition of hot water to the curds—that gives the cheese its elasticity, or its melting characteristic.
		Industrial mozzarella is cut by machine, and looks perfectly smooth and round as a result; artisanal mozzarella, on the other hand, is irregular, and you can still see where each cheese was severed from the mother batch.
		Mozzarella made from buffalo's milk is tangier and less sweet, than that made from cows' milk; its texture is richer, owing to the fact that buffalo's milk is three times as fatty as cows' milk.
	www.italiancookingandliving.com /food/pf_text/ing_mozzarella.html (981 words)

	Mozzarella Cheese Italy - Production Techniques, Nutrition Facts and Cooking Tips
		While cow's milk mozzarella is mild, milky flavoured with an elastic texture, Mozzarella di Bufala tends to be heavier with a strong lactic flavour and is not as firm as the former.
		Mozzarella is very nutritional as it is rich in calcium, protein, vitamins and minerals.
		Mozzarella is sold in a variety of shapes-small balls called bocconcini or in big balls.
	www.ultimateitaly.com /wines-foods/campana-buffalo-s-mozzarella-cheese.html (771 words)

	mozzarella cheese Definition in the Food Dictionary at Epicurious.com
		Mozzarella di bufala (also called simply buffalo mozzarella ) is the most prized of the fresh mozzarellas.
		Most buffalo mozzarella available in the United States is made from a combination of water buffalo milk and cow's milk.
		Two popular forms of fresh mozzarella are boconccini , which are little (about 1 inch in diameter) balls that are commonly marinated in olive oil and sometimes herbs, and a smoked version called mozzarella affumicata .
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=3576 (351 words)

	Buffalo Mozzarella Cheese
		Unequalled through time for its taste and freshness, the D.O.P. (Denomination of Protected Origin) Buffalo Mozzarella Cheese is produced by traditional processes using exclusively the milk from selected Buffaloes according to the observance of EU health and quality rules (particularly the DPR, 29/09/1997).
		The term "Mozzarella" comes from the italian word "mozzatura" used to indicate when the craftsmen cut off the soft cheese with their hands giving the mozzarella its particular shape.
		Mozzarella, a fresh dairy cheese, is best characterized by its soft consistency and stringy texture, porcelain-white color, extremely thin rind (less than a milimeter) and delicate taste.
	www.caseificiolacasertana.com /eng/la_mozzarella.htm (379 words)

	Mozzarella di Bufala (Site not responding. Last check: 2007-10-19)
		The Consorzio Tutela Mozzarella di Bufala Campana is an organization recognized by the Italian Ministry of Agriculture and Forestry.
		Mozzarella di bufala di Campana fits in well with this perspective of protection, as the unique and delightful product has been imitated throughout the world and results in an economic loss to the Italian farmers and to the quality of the original product.
		Interestingly, several buffalo farmers, in the United States, such as Woodstock Water Buffalo, have begun to produce their own version of buffalo mozzarella, but due to their production techniques differing from the original product, it may not meet the standards of the true cheese connoisseur.
	www.american.edu /ted/mozzarella.htm (3100 words)

	eG Forums -> Buffalo Mozzarella
		Mozzarella in carrozza (in carriage), it's like a sandwich: 1 or 2 days old mozzarella, sliced (because it should be quite dry).
		Put the mozzarella between bread slices (add a fillet of anchovie and a caper or slice of ham for better taste), pass all in plain flour, then in eggs, finally in breadcrumbs and then fry it: Serve for a delicious afternoon snack.
		Sformato di patate (potatoes) and mozzarella: grease with butter a pan and cover with bread crumbs; prepare a rich mashed potatoes (with butter, grated parmesan, pepper, nutmeg and eggs), put in the oven-pan alternating with layers of mozzarella slices.
	forums.egullet.org /index.php?showtopic=25979 (1826 words)

	bookofjoe: October 9, 2005
		In fact, they may be the luckiest buffalo in Italy: they roam and feed in 200 hectares of organic land, they are homeopathically treated, and their accommodation is more like an animal spa than a farm.
		Buffalo eat more than cows yet produce less milk, but the fat content of buffalo milk is higher (9 per cent as opposed to 3.5 per cent) and it is richer in enzymes and proteins, making a richer tastier cheese.
		Vannulo's mozzarella is made from unpasteurised milk, or latte crudo, so it is essential the animals are kept clean to avoid infection, so their udders are always washed manually.
	www.bookofjoe.com /2005/10/09 (2277 words)

	Babbo Ristorante
		Buffalo mozzarella is a snowy-white, delicate fresh cheese with a slightly fibrous consistency resulting from the multitudinous layers from which it is comprised.
		Made entirely of whole buffalo milk, it is inoculated with a starter culture of the previous day’s whey.
		No matter what form it takes, mozzarella di bufala has a slightly sour tang that is offset by a creamy, milky bite.
	www.babbonyc.com /ingredient-mozz.html (184 words)

	Allrecipes \| Cook's Encyclopedia \| mozzarella cheese
		Most regular mozzarella, which can be found in lowfat and nonfat forms in supermarkets, is factory produced.
		Fresh mozzarella, which is usually packaged in whey or water, is often labeled "Italian style." It's generally made from whole milk and has a much softer texture and a sweet, delicate flavor.
		Two popular forms of fresh mozzarella are boconccini, which are little (about 1 inch in diameter) balls that are commonly marinated in olive oil and sometimes herbs, and a smoked version called mozzarella affumicata.
	allrecipes.com /advice/ref/ency/terms/7533.asp (295 words)

	Mozzarella History
		Mozzarella was first made in Italy near Naples from the rich milk of water buffalos.
		However, to this day it is widely known that the best and most highly prized artisanal produced buffalo mozzarella is still found south of Naples near Battipaglia and Caserta where small factories continue centuries-old traditions making buffalo mozzarella fresh daily for their local customers, who line up at the factories to buy this delicacy.
		There are three types: industrially produced fresh mozzarella that is available in many specialty stores, mozzarella curds that are available for delis to mix with hot water to form soft mozzarella in their stores, and some handmade fresh mozzarella that is available from company's such as ours.
	www.mozzco.com /mozzhisty.html (922 words)

	The Worldwide Gourmet presents all about Mozzarella cheese
		Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy.
		While Italian Mozzarella is made from Buffalo milk, the cows milk substitute has this same creamy texture and stringy bite.
		While the buffalo Mozzarella has a sharp and tangy aftertaste, the cow Mozzarella is sweet and creamy all the way through.
	www.theworldwidegourmet.com /cheeses/italian/mozzarella.htm (215 words)

	DolceVita Cuisine: Buffalo Mozzarella (Site not responding. Last check: 2007-10-19)
		Buffalo mozzarella is a delicate but flavorful fresh cheese with a stringy or fibrous consistency -- indeed it's the aristocratic European cousin of America's beloved "string cheese".
		In contrast to its dry and somewhat tough American counterpart, mozzarella di bufala is so moist that when it's cut, milky drops of enzymes appear on the surface, releasing a sweetish aroma.
		Made entirely of whole buffalo milk, it is sometimes available smoked, but only using the most natural and traditional methods.
	www.dolcevita.com /cuisine/bufala/bufala.htm (157 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - 6 Portion 4.5 lb Case Buffalo Mozzarella
		Buffalo milk mozzarella can be considered the queen of mozzarella cheese, with a tradition started in ancient Egypt and continued, in different forms, in the ancient Rome of the Emperors.
		Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you.
		Also note as this cheese is made from buffalo milk the flavor is different from standard U.S. cow's milk mozzarella.
	www.cheesesupply.com /product_info.php/products_id/164 (162 words)

	MOZZARELLA - Our Product Line - Woodstock Water Buffalo - Star Hill Dairy
		The Italian Mozzarella di Bufala that is exported to the US is made with pasteurized milk and processed to withstand the rigors of long distance shipment and extended shelf life.
		Woodstock Water Buffalo Co. Buffalo Mozzarella is offered to you at the beginning of its life cycle.
		When Americans hear the word "buffalo," they tend to think "bison." But much of the rest of the world thinks "water buffalo." Water buffalo are found throughout Asia, in southern Europe, in Central and South America, but not in large numbers here in the United States.
	www.starhilldairy.com /prod_mozzarella.shtml (619 words)

	Buffalo Mozzarella from Portobello Food Company (Site not responding. Last check: 2007-10-19)
		Buffalo Mozzarella and these speciality cheeses are specialy selected by our chef and brought to you exclusively by Portobello Food.com
		Our buffalo mozzarella is a natural product without any preservatives: for this reason it is better to eat it within 2-3 days after purchase.
		There is a trick to get the best out of buffalo mozzarella: place it in warm water and leave for a few minutes before removing it from the plastic bag with a liquid.
	www.portobellofood.com /buffalo_mozzarella.html (151 words)

	Buy Cheese Online: Mozzarella (Site not responding. Last check: 2007-10-19)
		Warning Buffalo Mozzarella is imported in a light salt water solution in order to give it the best possible freshness when it arrives to you.
		Also note as this cheese is made from buffalo milk the flavor is different from standard U.S. cow's milk mozzarella.
		But while the buffalo Mozzarella has a sharp and tangy aftertaste, this cheese is sweet and creamy all the way through.
	www.quantobasta.com /category/33/cheesestore.html (159 words)

	Amazon.com: Mozzarella: Inventive Recipes from Leading Chefs With Buffalo Mozzarella: Books: Sian Irvine (Site not responding. Last check: 2007-10-19)
		I have seen American food television cooking shows that show it, beginning when the buffalo milk is poured into large metal vats; heated to 95 degrees for several hours; and then a "caglio" (coagulant) is added, which causes a curd to be formed.
		Also, as long as it is authentic mozzarella di bufala, someone who has lactose intolerance should be able to enjoy it without the uncomfortable side effects that would result from eating mozzarella made from cow's milk.
		Particularly scrumptious is the braised eel stuffed with buffalo mozzarella and squid!
	www.amazon.com /exec/obidos/tg/detail/-/9625934391?v=glance (1056 words)

	Buffalo Mozzarella delivered in the City
		If you like fresh Buffalo Mozzarella you are in the right place.
		Buffalo Mozzarella D.O.C. At last you can taste the authentic Buffalo Mozzarella in London whenever you feel like it.
		It is produced exclusively from whole buffalo milk and, after drawing and moulding, may also be smoked, but only using natural traditional procedures.
	www.mozzarellashop.co.uk (175 words)

	Best Buffalo Mozzarella - Topic Powered by eve community
		We have never experienced anything quite like this in the U.S. A simple dish of tomatoes with mozzarella de dufala drizzled with nice olive oil is to die for and we are tickled pink to find that Trader Joe's offers a mozzarella that tastes as good as what we had in Italy.
		I also bought some terrific mozzarella di bufala; maybe it's just because I had the patience to wait nearly two hours until the cheese was really at RT.
		Mozzarella that has been refrigerated can be brought back a bit by submerging it in very warm and lightly salted water for 15 to 20 minutes or so.
	slowtalk.com /eve/ubb.x/a/tpc/f/8566036302/m/93610893711 (2629 words)

	bookofjoe: Let's talk about buffalo mozzarella
		Second: Mozzarella is not usually eaten on pasta.
		Third: Mozzarella is not included in every type of salad.
		Fourth: Mozzarella is not an essential part of the diet of people in the sorroundings of Naples.
	www.bookofjoe.com /2005/10/lets_talk_about.html (1586 words)

	Two Spoons Please » Blog Archive » Tomato and Buffalo Mozzarella Bruschetta
		I’ve made bruschetta with tomatoes in probably a dozen different ways, with mushrooms, with onions, with various types of cheese, with olive tapenades, with eggplant spreads, with salumi, prosciutto and other cured meats, and with foie gras.
		Most recently, I made bruschetta with slices of creamy buffalo mozzarella, chopped heirloom tomatoes, basil, mint, olive oil, salt and pepper.
		The rich buffalo cheese, slightly warmed from the toaster but not cooked, was delicious against the basil and mint.
	twospoonsplease.com /archives/2006/08/tomato_bruschetta (332 words)

	Cow Mozzarella vs. Buffalo Mozzarella
		Even the mozzarella that are not can still be a problem for the sensitive.
		I ate 7 oz of mozzarella last weekend at one sitting.
		But this was a test of buffalo milk mozzarella in water (the original meaning of mozzarella if I remember correctly), imported from France (?) which I picked up at the "Fresh Fields" in Annapolis, MD. No visible reaction.
	www.dadamo.com /forum/archive8/config.pl?read=46134 (191 words)

	Seacrest Foods International - Garofalo Buffalo Mozzarella (Site not responding. Last check: 2007-10-19)
		A fresh cheese made from buffalo milk, this cheese is porcelain-white in color and elastic in texture.
		This special breed of buffalos represents a wealth that endures over time, thanks to their tenacious and peaceful nature.
		And wherever they go, they are accompanied by the smells and flavors of the homeland, its warmth and its passion.
	www.seacrestfoods.com /cheese/descriptions/itbuf.html (163 words)

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