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?
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{ Janet Fletcher / Food Writer }
{ Janet Fletcher / Food Writer }