To celebrate California’s great cheese makers I recently headed to a driving tour of the farms and creameries. It was so fun and you can do it too. What a delicious way to support ourlocal farmers. In Marin County, California, Audrey heads up the first U.S. buffalo mozzarella farm and creamery in the United States. It was such a treat to spend time with her and her buffalos on a Saturday tour of the farm and creamery. As Audrey sells only to restaurants and her visitors, this is one way to obtain fresh mozzarella which lasts only 3-7 days. It’s great to know where our food comes from when we’re cooking a meal. Enjoy it on a caprese salad as I did as a way to maximize the ultimate pleasure of this fresh cheese with a super simple recipe.
- 8 ounces super fresh buffalo mozzarella
- 1-2 large tomatoes, preferably heirloom, sliced into ¼ inch rounds
- 1/8 cup basil leaves, sliced into strips
- 1/8 cup high quality extra virgin olive oil
- salt and freshly ground pepper to taste
Lay tomato slices flat on a plate. Slice a think slab of mozzarella. Lie it on top of the tomatoes. Top with basil. Drizzle olive oil on top. Sprinkle with salt an freshly ground pepper.