Years roll by but classics never grow old. There are would be very few generations of man where children would not be amused over Jerry’s endless antics to have chunks of the most delicious cheese. Similarly there would be no generation of mankind who can ever forget the unique taste of the king of the cheese world -- Buffalo Mozzarella. The most exquisite of all the cheese ever made Buffalo Mozzarella is a prized presentation of the Italians which all gourmands hold in high respect. Made typically from the thick creamy Buffalo milk, the best Mozzarella is prepared in the mills of Italy which is then transported globally.

Italian cuisine is highly dependent on the use of cheese and Mozzarella items stand at the peak of the menu. The taste of the cheese itself is divine. Bordering on the union between solid and molten cheese the mozzarella is unbelievably soft. The word mouthfeel was probably created the feeling one had after putting a slice of mozzarella into his mouth. Experts claim the Mozzarella stands somewhere in between yogurt and custard on one hand and heavy cream and ricotta on the other in species but its taste outcastes all. When sliced the mozzarella tends to bleed its own sweet whey that bears a pleasant lactic aroma.

Many an Italian dish thrives on the Buffalo Mozzarella as its main ingredient. But these dishes fail to replace the mozzarella with any other cheese. There is a delicate balance in the Italian cuisine. The milk from the buffaloes which is readily available in the Italian countryside has been the base for this cheese for centuries. The milk is easily available all over the country and the process of making the cheese from this milk has been passed down generations. The Italian dishes demanding the mozzarella as a component has thrived on the readily available freshness of the cheese. If an Italian cheese monger asks for a ball of mozzarella, he would end up with the cheese made only a few hours back. Buffalo mozzarella has been woven deeply into the fabric of the Italian life, by the producers, the chefs and the eaters who expect the creamy delight to be the cynosure of all the cheese products.

Buffalo milk is about 80 percent water, and turning it into cheese involves getting rid of most of that. The cheese making day turns out to operate on a similar ratio: 80 percent idle time, 20 percent action. You note a temperature or sprinkle some bacterial powder, then sit around for 90 minutes, then note another temperature. The small batch of precious milk, collected painstakingly over the previous three days, heated and cooled and churned and curdled and is drained of its whey in a stainless-steel vat. Then using agitators, stretch testing, pH windows, rennet, airspace probes the cheese is prepared. However the real challenge is to keep its softness intact which is extremely difficult.

Outside Italy, getting a pure variety of this cheese is difficult if it is not imported from the Italians directly. The milk from the buffaloes in the states is not as rich as those in the Italian countryside and it produces mozzarella of much inferior quality. So if you are tasting good quality mozzarella be rest assured, it is from Italy only because even if other characteristics are ignored the freshness and the softness will be compromised.

There are a few online delis which take up the daunting task of getting the mozzarella from the Italian mills and delivering them right up to your doorstep. The magnanimity of the task lies in assuring the delicate buffalo mozzarella is not spoiled in the least and a customer can never complain about getting a forgery. The deli going by the name of nifeislife.com promises you to deliver the cheese by the next day if the order has been placed on a Monday or a Thursday. But the real achievement lies in living up to their promise and guaranteeing that you would keep going back to them again and again.

As it is so authentically good, their mozzarella is perfect for a simple yet gorgeous first course served just as it is, perhaps with some good sliced tomatoes and fresh basil leaves. You can also garnish the cheese and scatter it at the last moment over a more robust dish of tomato-based pasta or pizza dish.
If you are yet to treat yourself with the king of the cheese, buffalo mozzarella http://www.nifeislife.com/buffalo-mozzarella-from-campania-500g-p-1.html do click here http://www.nifeislife.com/ . You will be getting the best quality of it at a reasonable price. This online deli will be at your service 24x7. Happy Eating!!!