I steered clear of what I secretly thought was “water-y cheese” for some time.
Not wanting to be rude at dinner one night, I apprehensively took my first bite. I’m pretty sure my exact words were:
“Oh my God! It tastes like string cheese! Without the stringiness!”
Ever since that eloquent awakening, I’ve become addicted to mozerella di bufala. In fact, on more than one occasion, I’ve found myself thinking, “If I ever decide to move away from Italy, how will I get this cheese?”
I can’t keep mozzarella in the house any more because my pre-meal reasoning usually goes something like this:
“What should I make for lunch? Maybe a salad with some mozzarella on top? Or a pizza with mozzarella on top? Or… just mozzarella di bufala?”
So here’s what I had for lunch yesterday:
Mozzarella, tomato, and basil. Perfection.
Which is why I mighty displeased to log online after lunch yesterday and read that 70% of Italian Mozzarella is contaminated.
That might just bit the little tidbit of information I need to get my cheese addiction under control. Yuck!