The other night I decided to go to TGIF to eat. That
decision was not a mistake. However, what I chose to eat certainly was. Their
special was mozzarella and tomatoes, with some other ingredient I cannot
recall. I must have been too disappointed at the mozzarella to have noticed. I
am a very biased person when it comes to cheeses, for I grew up overseas in
countries where the making of cheese was an art. After I tried that mozzarella,
which tasted like a mix between wet cardboard soy milk, I was thoroughly
convinced to never buy mozzarella in state college again.
Back in Italy, in the region of Campagna, I had the
privilege to eat some of the best mozzarella in the world. The smell on the way
to school was sometimes not the most pleasant odor to wake up to. However, a
plate of prosciutto and mozzarella at dinner would completely make up for it.
I remember one of my first field trips out in town was to a mozzarella
factory. We were taken behind the scenes to watch the process that is taken to
make this peculiar cheese. Mozzarella di Buffalo is made from the whole milk of
s buffalo. It is not used for drinking and therefore every bit is used in the
production process.
Once the milk is brought in, it is curdled, and drained to
eliminate the whey. By hand the producers grind up the curds, and chine them
even further in what looks like a small mill. At this point, the curds are poured into
boiling hot water, where it then takes on its rubbery outside texture. The cheese maker then forms each ball
individually, kneading it with his hands. He then immerses them in cold water
and brine so that it may keep its shape and texture.
Just by writing this blog I have become extremely hungry as my
mouth waters over the original and addicting savor of the cheese. I miss seeing
the valleys of water buffalo in Naples, for they were the means to which I
could stuff myself on that delicious cheese every week.