Mozzarella is a spun cheese of Italian origin made from cow's milk. It originates from buffalo milk mozzarella, which has been protected by a geographical designation since 1996 under the name mozzarella di Bufala Campana. The only one, the only one, that can legitimately bear this attractive name, is the one known as "di bufala" ("of buffalo"). Because originally, the idea of making this cheese in the Italian countryside of Campania was to use the strong-tasting milk of this long-haired, warm-blooded animal - in other words the buffalo. There's no denying it, these guys were geniuses! The result is melting, fragrant, delicate, in short, nothing but happiness in the mouth. As a result, they have protected their know-how, which now has an AOC, and it is understandable that mozzarella di Bufala Campana is more expensive than a pseudo mozzarella from the hard discount range which, by the way, sometimes has more in common with a bar of soap than with our delicious cheese.

In order to take full advantage of all its taste qualities, eat it raw. That's how it's at its best.

With oven-roasted vegetables (asparagus, fennel, courgettes, aubergines, peppers, artichokes) while still warm, with raw vegetables (fennel, artichokes, courgettes, cucumbers), sliced and crisp, layered on slices of avocado and seasoned with a little chilli, garnished with slices of melon or quarters of purple figs, or simply on a bed of arugula. A dash of fruity olive oil, a little fleur de sel, a few crushed peppercorns, a nice basil leaf, and it's so good.