Mozzarella di bufala

Between Rome and Naples, along the Latium coast, water buffalo still graze in the fields, and farm shops will sell you true buffalo milk mozzarella. These are rather larger than the ones you can normally buy, and they are fairly rare. We are very lucky to have a supplier who flies buffalo mozzarella into London from Naples twice a week, as the cheeses must be eaten very fresh, no more than three days old. We serve the cheese whole; this gives you the pleasure of cutting into it, still dripping with its own buttermilk.