Buffalo mozzarella has become a much-savored specialty in America. We are always warned to eat it within two or three days of purchasing or it will spoil. Henry Kaplan, one of the first great cheese importers in this country, told us the true story. In fact, most of the buffalo mozzarella that comes into this country is made with milk from both cows and water buffaloes. True mozzarella di bufala is a soft-ripening cheese that lasts for five to six weeks. It starts out chalky and becomes creamier the longer it sits. Ideally it should be quite spreadable when eaten. If you want true buffalo mozzarella, look for “Mozzarella Volturna, prodotta con solo lati di bufala” on the label. Let it ripen and enjoy it with the reddest of summer tomatoes, fresh basil, and extra virgin olive oil.