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Thursday, 26 January, 2012
Food Scout: A tasty water buffalo mozzarella from Emmental
Food scout Amy Eber visits the cheese making Aegerter family in Schangnau, Emmental. They produce such varieties as Schangnauer mountain cheese, nut cheese, and Edelweiss cheese. However what interests her the most are three varieties of mozzarella made using locally-sourced water buffalo milk, sheep milk and cow milk. Eber describes how Herr Aegerter has perfected the tricky mozzarella making process, and why each variety requires a very skilled hand to produce:
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