Heublumenkäse, Pecorino Sardo.
The three different mozzarella di bufala:
Big one (left): machine-made, from cheesemonger
Small one (top): The same producer like the on I've had last week, but this time it's machine-pressed because (so said the cheesemonger) they had a lot of mozzas to make.
Medium one (right): Supermarket, DOP Campana
The small, even though it was also machine-pressed, was my favorite. Both the big and medium one had -- in comparison to the small one -- a very (almost too) strong taste. The small one was creamy/soft with a mild bufala taste and very balanced. The overall consistency of it was pretty creamy while the big one was quite tough (so was the supermarket's one, but it was a tad softer).
So, what changes as the mozzarella di bufala ages? Does it get tougher? Stronger in taste?Edited by b1os - 8/7/12 at 1:01pm