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Mozzarella

Most Mozzarella on sale is quite unlike the authentic product originally devised by Italian farmhouse cheesemakers.

The real thing is a large white ball or plait made from buffalo milk. It has a light, almost foamy interior.

Best quality fresh buffalo Mozzarella should be served very plainly, for example sliced or cut into wedges and accompanied by ripe tomatoes or figs. Use less expensive cows' milk varieties in cooking, for example diced and tossed through hot pasta.

Any fresh mozzarella sold loose from the deli counter should be stored in a water-filled plastic tub, and sealed before placing it in the fridge. Otherwise, keep it unopened in the manufacturer's packaging.