Yeah, I feel a little in the dark on this subject myself. The only buffalo mozz. I've used on a pie has been the Bubalis which they sell at my local costco by the way for like $6.00/lb (good deal). I find it to melt well (a little watery unless very well drained) and to have a more pungent tang than any fresh cow's milk mozz. I've tasted. I certainly like it, even though good fresh cow mozz. is just as good if not better on a pizza IMO in its own way. I just don't know if I've had the good stuff. I got one small, expensive tub of imported bufala at Gelson's or Whole Foods once, and I didn't find it better than the Bubalis (maybe it wasn't that fresh judging by the texture). Anyone here tried Bubalis as well as the good Imported stuff so that I can hear a comparison? I'm so confused...
