For connoseurs of fine food, no pairing is more classic than that of wine and cheese. And just as different grapes produce different varieties of wine — such as the full-bodied Chardonnay, the delicate Reisling, or the budget-priced Box — specialized varieties of cow produce the milk that becomes our favorite cheese. For example, Mozzarella, favored by pizza lovers for its stretchy consistency, comes from the Mozzarella cow that grazes in the pastures of Italy.
I’ll have a slice with everything, Sharon H.
Fun fact: mozzarella is traditionally made from milk of the Italian buffalo.
Oh YES, THAT is the sublime, true Mozzarella. Hard to find in the US, sadly. No comparison with the cow milk kind. 🙁
The wikipedia article says that normal, traditional mozz is so moist it doesn’t really keep. You basically have to use it in a couple days. I can’t imagine how good that must be.
Droooling just thinking about it. It’s worth going to Italy just to sample all their other divine cheeses along with the mozz.
Or Greenwich Village. Or Arthur Avenue, in the Bronx. Maybe not ALL the divine cheeses, but gen-u-wine muzzarell’ and so much more.
This must be the real Commander of Cheese.
Wow, I knew mozzarella was stretchy but I had no idea the cows were too! 🙂
Does this pillar make my butt look long?
Made me spill my coffee on my desk!!! 😀
That’s what I’m here for.
Ah, everyone’s on fire today, not just Mike! Which reminds me, pizza on the grill is a good thing!
Ricky update:
His Royal Hiney seems to be debating whether or not he actually wants to Leave the Building. Today he ate twice as much as he did yesterday—nearly enough to go from Stayin’ Alive to I Wanna Thrive.
He’s wearing me out, but I am glad he’s still here, the little dickens.
Have sent a rather less whimsical update to our vet. We shall see.
He doesn’t want to leave you, I’m sure.
I’m glad to hear he’s enjoying food! Keeping you both in my thoughts.
Good boy.
Thanks, folks!