The history of Mozzarella is linked to that of the water buffalo. Nobody really knows exactly when the first water buffaloes came to Italy, but one account claims that it was in the year 596 AD when they were brought across the Mediterranean. This oft-copied but never duplicated gem is a fresh, drawn-curd cheese made from whole buffalo's milk. Most people don't know what water buffalo milk tastes like, but upon one's first bite it is unmistakable that this legendary cheese is made from an unfamiliar milk. It is porcelain-white in color, spherical in shape with a very thin glossy edible rind. Mozzarella di Bufala has a springy texture and a pleasantly sourish taste with a faint mossy smell, reminiscent of the humid grazing fields of Southern Italy. Each ball comes vacuum-packed in its own brine filled carton. If you've never had the real Mozzarella before, it's definitely time you tasted this sublime delicacy.

MOZZARELLA奶酪是用水牛奶做的，产于意大利南方，白白胖胖软软地养在水里，做比萨饼可少不了它。MOZZARELLA还可以拌沙拉，最简单也最美味的叫"CAPRESE"，是以番茄和MOZZARELLA各切片一拌，加上两片罗勒叶，浇上一缕特纯橄榄油即可。

关于 意大 的相关文章

复制成功