If mozzarella di bufala has been your only experience of water-buffalo cheese, you have homework to do. Of course that’s where most of us started—swapping out cow’s-milk mozzarella in our tomato salad for the more gamy and exotic bufala. Then came burrata di bufala with that luscious cream filling. Could cheese get any sexier?
Read moreWhy So Expensive?
(left to right) Oveja Negra Manchego ($30/lb); Pecorino di Filiano ($20/lb); Bellwether Farms Pepato ($40/lb)
“For years, we’ve held our price down,” the cheesemaker told me. But he couldn’t hold the line any longer. The economics of aged sheep’s milk cheese was forcing him to bump up prices, and not by a little. What I didn’t understand, and what the cheesemaker convincingly explained, was why comparable wheels from Europe often cost much less.
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