Over the years, we've read stories of fraudulent foods from the world over...Prosciutto di Parma NOT from Parma, Lentils du Puy NOT from Puy, Nutella NOT from Piedmont (ok, we knew about that...). But this latest controversy makes us worried that even the most diligent food shoppers may not be able to count on what's written on the package.
This post today on the New York Times food blog, Diner's Journal, (original story found here) makes us wonder if anything is sacred.
We adore mozzarella di bufala for its creamy, almost yogurt-like texture and its richness and tang. Cow's milk mozzarella, while delicious, jut doesn't compare in terms of flavor and texture.
So what are we, as lovers of this super-perishable, luxurious cheese to do? Well, these words of wisdom from the head of The Pasta Shop's Cheese Program, Juliana Uruburu...
"This is a sad event in Italian mozzarella de bufala history. We want our customers to know that we will do everything that we can to ensure the quality and authenticity behind the products that we stock. While we do carry Italian Water Buffalo Milk Mozzarella, we will begin reviewing the quality of this product. Unfortunately, for our customers who cannot do without mozzarella from water buffalo milk, our domestic producer is having a hard time producing enough milk from his herd and has turned his fresh mozzarella production from 100% water buffalo milk to 100% cows milk."
So we're left with nothing...for now. Rest assured that we're on the case - and it seems the Italian government is on the case. If you're in need of a suggestion for other cheeses, our crack-staff is always ready to help.
And here's hoping that this gets straightened out by the summer...those Early Girl tomatoes just wouldn't be the same without it...
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