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--A
Moderator: Menolly
What produces "Buffalo" Mozzerella appears to be the domestic water-buffalo, a descendant of Asian water-buffalo. Not similar to the wild Bison that you're talking about. (Nice pic btw.)The Mozzarella Company wrote:When I was told it was made from "buffalo milk", I couldn't imagine what Wild Bill Cody and his buffalos could possibly have to do with this delicious dish! Later I learned that the some of this fresh mozzarella was made from the milk of water buffalos
--AHe looked at me as if he hated my guts. He looked as if I had despoiled his finacee, murdered his mother and burned down his house. He looked at me as if I owed him money. I never saw such malevolence in the eyes of any animal or human being, before or since.
Oh, the Cajuns and Creols of N'awlins have this down to a science!Avatar wrote:Speaking of cheese, here's a great tip if you're making a cheese sauce.
Cook your roux for 10 minutes or so after it's ready...just keep it on the same heat, and keep stirring it, before you start adding anything else. Makes a noticable and tasty difference.
I love herbed chevre, but I have no local cheese shop here. I have to purchase the mass packaged cheeses available at our chain grocer.danlo wrote:Dang! No one's mentioned goat cheese yet?! I adore, it some local sellers here mix in all sorts of things in it-and green and red chili, of course!
We have a Greek diner which appears unable to get the cheese sagagnaki is properly made with, so they flame feta with ouzo instead and call that sagagnaki. Oopah!!danlo wrote:Feta at a Greek restaurant or on a Greek Salad, wonderful!
but I have no local cheese shop here
Stonemaybe wrote:here's our local specialist, just to make you jealous!
www.thecheeseworks.co.uk/10420/info.php?p=2&pno=0
They're expensive, but mmmmmmmm!