RECIPE: Buffalo Mozzarella & Grilled Stone Fruit Salad
An Ode to Summer – Buffalo Mozzarella & Grilled Stone Fruit Salad
It’ll make a perfect lunch with some crusty bread or pair it back with something more substantial for dinner.Ingredients
- soft lettuce leaves – butter lettuce is ideal – washed and dried
- Shaw River Buffalo Mozzarella 120g
- 4-5 slices Serrano ham or prosciutto (optional)
- 2 ripe peaches or nectarines
- handful of basil leaves
- extra virgin olive oil (we like Mount Zero Organic Extra Virgin Olive Oil)
- aged balsamic vinegar
- salt & pepper
- Remove mozzarella from the fridge and bring to room temperature (30 min). This gives the texture of cheese a chance to relax and you’ll get more flavour as it warms up.
- Pre-heat your BBQ or grill pan.
- Cut the stone fruit in half and lightly brush each half with a little oil. Grill the fruit for 2-min each side or until it has gained a little colour and the flesh softens somewhat.
- Gently toss the salad leaves with a small amount of balsamic vinegar, salt and pepper then olive oil and arrange on an Instagram-worthy platter.
- Artfully place the grilled stone fruit, torn basil leaves, prosciutto/serrano ham atop the leaves then gently pull apart the mozzarella ball placing chunks around the platter.
- Restrain from eating the last piece while no one is looking.
- Drizzle with more of your best extra virgin olive oil & aged balsamic vinegar before uploading the winning shot to the social media platform of your choice and enjoy.
- Look for stone fruit that is ripe but not overly soft. You want full flavour with a texture that can stand up to grilling.
- Dressing your salad leaves initially as well as with a final flourish means that no patch of salad gets left behind. No one likes a naked salad.
- Tomatoes make an obvious sub in for stone fruit then you could even give the grill a miss.
- Throw some oiled-up cubes of yesterday’s bread on the grill at the same time as the fruit for some added crunch in your salad. Toasted nuts would do the same job.
Shaw River Buffalo Cheese
The Haldane family have been proud to call Yambuck in Victoria’s South-West home for more than 70 years. Pioneering milking of riverine buffalo in Australia, they imported an initial 42 head of buffalo which has since expanded to around 400 head. The once-a-day milking routine and low stress environment makes for a happier and healthier herd and therefore a better cheese.
The dedicated team of cheese makers take this high-quality milk and perform the time-honoured ritual of shaping and pinching each ball by hand. The word mozzarella itself derives from the Italian mozzare which translates as ‘to cut off.’ It is a mesmerising process to witness if you ever get the chance. It is this dedication to their craft that has helped firmly stamp Shaw River buffalo milk cheese in the minds of many an Australian cheese lover.
Shaw River Buffalo Mozzarella
Naturally rich in protein, creamy buffalo milk gives these stretched curd cheeses their porcelain white colour, delicate texture, and clean finish. At just days old, the ball will be slightly firm, slowly softening over time. Inside the stretched skin you’ll find tender, milky layers of curd. Buffalo milk gives the cheese a richer, fuller flavour compared to cows milk versions. It pairs particularly well with acidic flavours such as fresh tomato – think of the classic Caprese salad.
Why not also try Shaw River Special Reserve from $21.40?
How do I best store my mozzarella?
Make sure the cheese is covered by its lightly salted brine within the tub. This will help keep it hydrated, retaining its shape and texture.
Can I freeze it?
Whilst it is best consumed fresh, you can freeze mozzarella. It will alter the texture upon defrosting and so is best reserved for cooking.
What if I don’t eat it all at once?
As buffalo mozzarella is an example of a fresh curd cheese, it is best consumed within one to two days of opening. Check out more inspiring menu ideas here
How do I best serve mozzarella?
To enjoy your fresh buffalo mozzarella remove it from the fridge 30 minutes before serving, allowing it to come to room temperature. This allows the texture of the cheese to relax, and the flavours to come to life.