Pizza Napoletana,
Thanks for that. It is early days for us so and we will focus on wholesale distribution to the restaurants and food store outlets so I appreciate the info. As of now it is only buffalo mozzarella but when scale permits we hopefully will start our own curd production which opens the door to a buffalo ricotta.
Dear Bufalatte, I wonder how you react to my following statements or do you find them to be true?
"Not long ago, I talked to a corporate owner of a Neapolitan pizzeria who told me that,
bufala di mozzarella imported from Italy enter the U.S. in a frozen state. (I think he mentioned that often 'liquid nitrogen' is used to freeze the mozzarella balls!) If truly so, there goes out the window a percentage of the
texture and
flavor of the bufala di mozzarella imported to this country from Italy! Moreover, to the best of my knowledge, bufala di mozzarella is supposed to be "fresh" (hence "fresh mozzarella"), not aged. Because of the unavoidable factors of
distance and
time, the mozzarella balls imported to the U.S. are not as fresh as one hopes them to be. Therefore, there are inevitable compromises!"
You may want to post your response to the following thread (where I have already commenced a discussion on this issue and where I have also introduced your company to the forum members):
http://www.pizzamaking.com/forum/index.php/topic,14506.msg158416.html#msg158416I thank you in advance!
