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Here is A New York times article by Sam Anderson, explaining why it is bloody complicated to make Buffalo Mozzarella cheese.

Consider, first off, the conditions in Italy, which are basically perfect. Water buffalo have lived in the hills around Naples for around 1,000 years. One Italian cheesemaker told me that the animals first came to Italy when Hannibal used them to carry his war treasure back from Asia — a story that is historically dubious but does manage to capture the cheese’s almost mythic exoticism. After so many centuries of practice, modern Italians have buffalo dairying down to a science: animal genetics, human expertise, farming infrastructure — it’s all in place and perfectly integrated. If you walk into a shop in Naples and ask for mozzarella, you will get a ball of buffalo milk that probably congealed only hours before.

Could there be anything more divinely refreshing on a hot summer day than fresh mozzarella, basil, olive oil and balsamic vinegar, paired with a cool dry rose wine?

Oh and thank you Hannibal for giving me surrealist visions of elephants crossing the Alps, and bringing us Mozzarella.

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