Our trip to Cilento was a satisfying way to get acquainted with the Mediterranean diet. It was not only cultural, but very fulfilling. One of the most common food items that I encountered was mozzarella de buffalo. We went to an organic farm that specialized in fresh, organic mozzarella. One of the key ingredients in mozzarella is the milk. The milk comes from the buffalo and the buffalo at the farm were treated very well. The stable was well kept and had a modern elegance that would make any buffalo very happy. The buffalo are milked 3 times a day and there are no preservatives added to the cheese. When the milk is made into cheese and solidifies, it is formed into balls and stored in a water sack in order to preserve freshness. I learned that a fresh piece of mozzarella should ooze out milk when cut into and the color should always be whiter than a bright white plate. The cheese at the farm was the freshest mozzarella I have ever tasted and I definitely enjoyed my time watching the production!
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