[Sca-cooks] Couple of quick questions for the list....
lilinah at earthlink.net
Sun Oct 5 18:21:08 PDT 2008
Hi, i'm just back from October Crown, so i'm getting in a little late.
>1. I'm trying to track down a particular kind of cheese I had in
>this astonishing salad in Santa Monica this past summer. I suspect,
>but have not verified, that they may have been using a really fresh
>buffalo mozarella. It had a fresh taste, was fairly pale, and had a
>texture unlike any cheese I've ever eaten--a bit like a cow's milk
>mozarella, but somehow creamier? like a cross between a mozarella
>and a cream cheese? Definitely not chewy or crumbly....It was served
>as part of a caprese salad, made with heirloom tomatoes, organic
>evoo, and baby arugula....mmm......
Sounds like a recently fashionable cheese call Burata, which one
website described as "like a mozzarella truffle" - the outer layer is
a fresh mozzarella, the inside is a mozzarella cream.
Just back from October Crown
Uther is our King - Jade will be our next King
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