Photo by canadiancheese

Buffalo’s milk cheese might be one of my favourite foods…with twice the fat of cow cheese it’s rich, milky, gummy and marshmallow like with grassy undertones . Pasta Filata style is, in my opinion, the best way to enjoy it. As per Jamie Oliver, I literally tear the ball open from the centre and rip small pieces off onto my salads. Pictured below is a salad from an obscure Jamie Oliver episode-Combine lettuce (arugula), prosciutto (get the good stuff), fresh Niagara peaches, mint leaves, olive oil with lemon dressing and Bella Casara Buffalo Mozzarella. It’s made from Ontario Buffalo milk so you can also feel good about supporting local dairies.
This may not be the season for peaches but the salad also does well without fruit. Drizzle a lavender infused or fruity honey as a substitute. The neutral nature of this cheese makes it easy to pair.
You can also create a more savoury and traditional salad with fresh tomatoes, basil and balsamic…or just eat it plain with a sprinkle of salt and pepper.