On Wed, 30 Dec 2020 03:25:32 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, December 29, 2020 at 7:15:44 PM UTC-5, Ed Pawlowski wrote:
>> On 12/29/2020 2:37 PM, Cindy Hamilton wrote:
>>
>> > Meh. I don't like fresh mozzarella. It's the tofu of the cheese
>> > world. It always makes me think, "Damn, this might be tolerable
>> > if they'd used some frickin' salt when they made it."
>> >
>> > Then again, I've never had Mozzarella di Bufala. Perhaps it wouldn't
>> > be quite so bland.
>> >
>> > Cindy Hamilton
>> >
>> It is still a light flavor but much better than the bland stuff. I had
>> it in Italy and was able to get it at a store in Providence but have not
>> seen it here.
>
>Whole Paycheck sells some domestic mozz made from buffalo milk. I'm
>of two minds on trying it.

What's the risk in trying?

>I'll probably still find it woefully undersalted.

That's a risk you can take. It won't kill ya!