I’ve splurged on a lovely ball of mozzarella di bufala. Problem is, it’s still early spring here in the Southern Hemisphere, so there are no tomatoes worthy of it. So... suggestions for how to eat it without tomatoes?...

I recieved as a gift, two beautiull large balls of “dry” mozzarella, from Arthur Avenue in 'da Bronx. I’ve been searching for some reference and direction as to its use, to no avail. So please chowhounds, what...

Any one know where I can get fresh Mozzarella, floating in water, not wrapped in plastic, on upper west side or Riverdale. Can’t find it in Citerella, Zabars or Fairway. I know I can get it on Arthur Ave. in the Bx. but...

Di Palo’s makes theirs fresh daily – in their old place you could see them making it in the back. Their mozzarella is BY FAR the best i’ve ever had. perfectly milky and salty with a little elasticity. By the...

Been looking for this brand tried salumeria and monica’s, anyone have any ideas?

I would think that some of the italian markets that make their own mozzarella would either sell it to you or steer you in the right direction. Try Di Gregorio’s or Vivianos.

I tried making a margherita pizza with fresh mozzarella last night — it went all watery while cooking. Is this normal? What can I do to prevent this?

Depends on what soft means. I’ve had mozzarella di bufala not far from Battipaglia, where so much of it originates, that was barely softer than the cow’s milk fior di latte. Here, I’ve had bocconcini—the...

http://www.mozzny.com/bufalamozz.html try this link as well Mozzarella di Bufala

Are there any delis in Carroll Gardens that make their own mozzarella? Which one makes the best? With all the fabulous tomatoes around, I’m longing to make some caprese salads...thanks!

with the original stuff (Mozzarella di Bufala Campana dop). The best domestic I’ve had was from a great little shop in NYC, owned by one of the Balducci kids, called Agata & Valentina (1st Ave at 79th). Wasn’t Buffala,...

How fresh is it? Fresh mozzarella is usually best within 24 hours of being made, and the fact that something is mozzarella di bufala many days old may not make that better.

i’m looking for the best fresh mozzarella in new york. i’m a big fan of agata and valentina’s fresh out of the water, still-warm lumps. decent mozzarella di bufala anywhere? especially in brooklyn.

mozzarella di buffala from Italy, then you can hardly call it fresh mozzarella. Most of the imported mozzarella from Italy has been frozen and sitting around for a long time. You would be better off using fresh cow’s milk...

Any thoughts? Not that pre-packaged stuff in the deli case at the grocery. I’m seeking daily handmade mozzarella, the archetype being the goods produced in the Italian delis in the tristate area, where they sometimes call...