Mozzarella was first made in Italy near Naples from the rich milk of water . Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf-life and seldom left the southern region of Italy near Naples where it was made. As cheese technology, refrigeration and transportation systems developed the cheese spread to other regions of Italy. However, to this day it is widely known that the best and most highly prized produced buffalo mozzarella is still found south of Naples near and where small factories continue centuries-old traditions making buffalo mozzarella fresh daily for their local customers, who line up at the factories to buy this delicacy."
I could tell you that I boarded a plane to get my buffalo mozzarella but you would know that I am not telling the truth. I did the next best thing and bought, the mozzarella, I always buy.
- Yield Makes 4 servings
- 1 pound mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
- 8 1/2-inch thick firm white sandwich bread
- 2 large eggs
- 1/4 cup milk
- 1/8 teaspoon dried thyme
- 1/8 teaspoon coarse salt
- A grating of nutmeg
- 1 tablespoon olive oil
- 1 tablespoons margarine