Murray's Buffalo Mozzarella 8oz
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Buffalo yield far less milk than dairy cows, but what they lack in production they more than make up for in quality. Buffalo milk is the thickest, richest, creamiest milk of allâ€”it has twice the fat content of cow's milk and stays fresh for longer as well. And it's that richness that makes buffalo milk such a celebrated source for mozzarella. Our very own Murray's Buffalo Mozz is made from Italian buffalo milk. It's pillowy and dense, luscious and delicate, sweet and the slightest bit gamy. It has a bounce to its bite that can only be the result of this particular milk type. It is, you could say, mozzarella that has been buffed up. Put it on a pizza, make some Caprese, or just drizzle it with some good oilâ€”this cheese is best appreciated with you let the quality of the ingredients shine.Â
Listen to former Murray's Monger-in-Chief Rob Kaufelt talk about mozzarella di bufala on NPR's The Splendid Table.
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Just the Facts
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.
Sparkling WineChampagne, Cava, Prosecco, anything with bubbles!
Pair with: The effervescence of Sparkling Wines makes for a great pairing with richer, fattier cheeses that coat the mouth: think La Tur and Brunet, or a triple creme like Brillat Savarin or Delice de Bourgogne.