Biting Into Buffalo Mozzarella in Capaccio, Italy
Everyone loves buffalo mozzarella sliced in caprese salads or melted on a pizza, but have you ever bitten into a fresh ball of the stuff that bursts open in your mouth? At the Azienda Agricola Biologica Antonio Palmieri farm and factory, they believe that happy water buffalo make better cheese, so you can visit the animals while they enjoy mud pits, brushes, and lounging pads. Each morning at dawn, their milk is boiled and hand cut (the name mozzarella comes from the verb mozzare, to break off) into balls and braids of fresh cheese that sell out by midday. Watch the process from hairy-beast beginnings to the bursting-cheese-ball finish, and be sure to sample the house yogurt and gelato as well—it tastes like buffalo, but in the best of possible ways.