A couple of weekends ago I was at the San Rafael farmers market. When I stopped by the information booth I noted they were offering free copies of a map entitled “Explore the Sonoma Marin Cheese Trail – A Guide to Sonoma and Marin Cheesemakers.” You can go here to find a story about the map – put out by the Marin Economic Forum – and to download a PDF copy of the map. Thanks to the MEF and the other sponsors for this valuable resource.
When I got home that morning and sat down to look over the map I expected that I would recognize all of the places on the map. There were certainly a number that I knew well, but also a number that I did not. However, one in particular, caught my eye – Ramini Mozzarella – in part because that was the only one on the map that used a “W” in the “Type of Animal Category” – namely, water buffalo.
I have always liked mozzarella cheese, although almost all of that which one finds here in the US is made from cow’s milk. However, if you have ever had the real “mozzarella di bufala” made from water buffalo milk coming from the Italian region of Campania south of Naples, you know there is no comparison. Hence, the suggestion that we may have some locally produced mozzarella di bufala was pretty exciting.
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