Buffalo Mozzarella is back. This is a fresh, Italian cheese in the pasta filata cheese family. Cheeses of this family are stretched during production. This stretching creates the unique texture--think of Mozzarella and Provolone.

Buffalo Mozzarella is made from the milk of water buffalo. Water buffalo came to Italy from Asia. The milk became prized for its incredible richness. It is higher in butter fats than cow, goat or sheep milks. When you imagine what we have come to know as Mozzarella in America, remember it is made with cow milk that is not nearly rich enough for the style of cheese.
Blu di Buffala is a blue water buffalo milk cheese from Italy. The salty blue veining is a perfect foil to the sweet buffalo milk.

Cultured Butter with Sea Salt from Vermont Butter and Cheese Company. This butter just took first place for perishable products at the Fancy Foods Show. It has 86% butter fat and crunchy sea salt crystals.

New from Olli Salumeri in Manakin, VA...salame with fennel pollen. Olli uses only family farm, naturally raised pork. Their products are free of nitrites and nitrates. They use a 160 year old recipe to make authentic, wholesome salame.
New from Three Little Pigs Charcuterie in New York City...Duck Liver Mousse with Port Wine.

Coming soon...Cheese 101. This will be an Edutainment event held at my shop. It will teach/entertain you. The theme will be how to get more enjoyment from your cheese. The more you know...the more you love. Stay tuned.