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Article: Where the mozzarella roams; There's nothing like the real thing, fresh from Italian buffaloes, writes Susan Spano.(Life)
- Article from:
- The Sunday Independent (South Africa)
- Article date:
- May 24, 2009
CopyrightCOPYRIGHT 2009 Independent News & Media PLC. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The Italian buffalo is a massive beast with eyes that glow red and a bony rump. Resistant to any change in routine, it is happiest wallowing in mud, lying in the pasture and poking its wet nose into a mound of feed.
It has nothing in common with Botticelli's Primavera or Donatello's David. But since the 12th century at least, buffaloes have given the world something arguably as good: fresh, pillow-soft, white mozzarella cheese.
Mozzarella comes chiefly from Italy's Campania region around Naples. Although theories abound, no one knows when or how the buffalo first arrived from Africa and Asia. Frankly, I don't care as long as my diet regularly includes ...