I learned to enjoy fresh mozzarella from my hubby’s Italian colleagues. The Italians pronounced it – Boo fah loh mot zah rrreallla! Otherwise, I wouldn’t touch those packets of cheese swimming in murky, milky water. You can find fresh mozzarella cheese from the cheese section. Usually, they are packed with water and it looks kind of turn off to see a blob of very white cheese in murky water. The normal brand I buy is Santa Lucia and if I am not mistaken it is about RM22 per ball.
To serve the cheese, I usually make a simple vinaigrette with olive oil, lemon juice, salt, freshly grinded black pepper and fresh basil (and chopped garlic if you don’t mind the strong smell). The oil to lemon juice is about 2 : 1. I.e. one teaspoon of lemon juice, two teaspoons of virgin olive oil. The rest are put according to taste.
If I can afford it, I usually buy Australian tomatoes which are sweeter and juicier. Otherwise, our local tomatoes will do. Slice the tomatoes and cheese to about the same thickness. Drizzle the vinaigrette dressing and enjoy.
In Italy, these are serve as appetizer. I had eaten some good fresh buffalo mozzarella in Italy and they are served in this manner too.
As for the above, the fresh buffalo mozzarella is from Langkawi Island. I am not sure this is a project of Pak Lah or Tun M. I saw Tun M’s photo on the banner at the exhibition at PISA.
The cost of the packet of fresh buffalo mozzarella is RM17 per pack (but was RM15 at the food fair). Though the name buffalo is there, the cheese does not smell like the kerbau at the bendang. Fresh mozzarella has very mild taste, milky and the texture is a bit chewy and firm. It does not have the cheesy flavour or creamy taste like the more mature cheeses.
For this Langkawi cheese, I have no idea what it tastes like because my taste buds are dead due to flu. I cannot even tell salty from sweet, what more the subtle tastes of the cheese. My hubby has gone to sleep so my children walloped all of them. Is it good? I don’t know.