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Craig,There used to be a cheese producer in California by the name of Bubulus Bubalis that made a domestic buffalo mozzarella cheese. And there was another domestic producer of buffalo mozzarella cheese by the name of Star Hill Dairy in Vermont. They survived for a while but eventually left that market. Paula Lambert, of the well known Mozzarella Cheese Company in Dallas, also gave buffalo mozzarella cheese a try but as reported in Reply 7 at http://www.pizzamaking.com/forum/index.php?topic=445.msg4281;topicseen#msg4281 , she dropped out of that market also. I am not aware of any domestic producers of buffalo mozzarella in the U.S. today. If there were, I think our members would have found it.Peter
There is a guy in california still trying to do it. He has the buffalo from Italy the people from Italy ..but just can't duplicate the taste yet.
I think it's $11.00 bucks at Cosco. Im actually going now to get some so i will post the date and price when i get home. Last time i had was frecking awesome... It's $12.99... It's worth every penny...
I picked up 2 tubs today for my weekend pizza! Should i drop these on top of paper towels to drain? and get to room temp?
I'd cut them in half and drain on paper towels for a couple hours or more if needed. You don't want them sloppy wet, but you don't want them bone dry and shriveled up either. Drain in the fridge. You don't want them to be room temp.