In earlier posts I wrote about Saenkanter, a unique butterscotch-flavored aged Gouda, and Buffalo Mozzarella (mozzarella made from water buffalo milk). Buffalo readers might be interested to know that both of these items are now available at Premier Gourmet in Kenmore. They were not available at the time my earlier posts were published. I highly recommend trying them both.
Wednesday, February 6, 2008
Update: Saenkanter and Buffalo Mozzarella
In earlier posts I wrote about Saenkanter, a unique butterscotch-flavored aged Gouda, and Buffalo Mozzarella (mozzarella made from water buffalo milk). Buffalo readers might be interested to know that both of these items are now available at Premier Gourmet in Kenmore. They were not available at the time my earlier posts were published. I highly recommend trying them both.
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1 comment:
Dr. Beebe,
I wanted to add for your readers the following information. I lived in Europe from 2002-03 (in Ansbach, Bayern, Germany) and I got quite accustomed to eating Buffalo Mozzarella in both the traditional Insalata Caprese (a simple salad of Roma tomato sliced in rounds about 1/4 inch thick, rounds of luscious Mozzarella di Bufala Campana, whole fresh basil leaves, a generous drizzling of the best exra virgin olive oil you can buy, and aged (at least 10 yo Balsamic Vinagrette) and in the german way, which is essentially Insalata Caprese between fresh fresh halves of Caibatta (Germans, especially Bavarians, love to eat this on the go.
However, using fresh Buffalo Mozzarella for these applications (especially if you intend the Insalata to feed three or more people) can be a hard hit on the wallet.
I have found that much less expensive fresh cow's milk Mozzarella, such as Bel Gioso is very passable.
Good for those on tight budgets. Like Grad students, While the taste of these latter fresh cheeses lacks a certain pleasant gaminess, which makes the original so appealing, they are often nevertheless welcome and light and tasty
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