Originally posted by PURPLE:
It's akin to mozzarella that has been stored in water.
Buffalo Mozzarella is always stored in a water(y) solution, isn't it?
And yes, JC, I'm questioning the cheese, not the dealer.
Just questioning it's 'specialness' factor. Curious regarding people's feedback and 'is it worth it'?
Here in Montreal, I've come across types of Buffalo Mozzarella.
1) The common type, in plastic bag, in a water solution. Can be a touch rubbery and, at times, a little bland.
2) A richer and softer type, imported from Italy ($10/ball)
3) This one, seemingly similar to #2 but with possibly an even softer, richer and cottage cheese like center ($25/500g ball)