Angelica MarinJuly 20, 2009 06:54Updated May 30, 2010 12:01
CAPACCIO, Italy — In the Middle Ages, Neapolitan monks offered fresh buffalo cheese to pilgrims visiting the monastery. Later, the word “mozzarella” would show up in a menu for the Pope dating from 1570.
Today, in the southern region of Campania, buffalo mozzarella is easy to come by and represents a multi-billion-dollar industry. Unlike the processed cow-milk cheese that strings from our pizza, these milky balls are slowly processed for hours until they become a natural concentration of fat, protein, minerals and flavors.