Mozzarella di Bufala

Buffalo Mozzarella, a staple of traditional Italian cuisine is rich in calcium and high in protein, vitamin and mineral salt content, low in cholesterol and is lactose free - the same as goat's milk.

Perfect on pizza, in salads, or with olive oil and good vinegar - its role is to provide texture as well as taste!

Located on the Atherton Tablelands (North Queensland), Mitch and Bridgette Humphries operate Australia's first water buffalo dairy farm. The buffalo are a Europen breed and the mozzarella is made using traditional Italian methods.

Vannella Cheese Factory in Cairns uses The Australian Dairy Buffalo Company's buffalo milk to create award-winning cheeses including ricotta, fetta, labneh and yoghurt.

Available onsite at the Vannella Cheese Factory Deli Shop. http://www.vannellacheesefactory.com/index.htm

Bundaberg Tomato Salad with Vanella Mozzarella and Grilled Onion Vinaigrette
Serves 6

Ingredients

Grilled Onion Vinaigrette
3 red onions, sliced 2cm thick
extra virgin olive oil
1 tbs balsamic vinegar
1 tsp sherry vinegar

Salad
6 sun riped tomatoes, cored and sliced 1cm thick
18 fresh basil leaves
1 large red onion, sliced 1/2 cm thick
4 x buffalo mozzarella balls, sliced 1cm thick
1 dessertspoon baby capers, washed
12 marinated anchovies, cut in halves
18 kalamata olives

Method

Vinaigrette
Brush the onion slices with olive oil and sprinkle with salt.
Either grill or BBQ on high heat until lightly charred on both sides (3-4 minutes)
Cool and chop finely.
In a bowl, mix chopped onion, balsamic vinegar, sherry vinegar and 4 tbs olive oil.
Season to taste with sea salt and black pepper.

To Assemble
Lay alternate pieces of tomato, onion and mozzarella on 6 plates.
Drape 4 pieces of anchovy on top, followed by a sprinkle of baby capers, 3 olives and 3 basil leaves.
Dress with the grilled onion vinaigrette. Serve with warm crusty bread.