Higher Alham Farm | YOUNG & FOODISH https://youngandfoodish.com Tue, 24 Mar 2009 13:59:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://youngandfoodish.com/wp-content/uploads/2020/06/android-chrome-192x192-1-100x100.png Higher Alham Farm | YOUNG & FOODISH https://youngandfoodish.com 32 32 My first – and last – pizza made with mozzarella from British buffaloes https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/ https://youngandfoodish.com/my-first-and-last-pizza-made-with-mozzarella-from-british-buffaloes/#comments Tue, 24 Mar 2009 13:59:59 +0000 http://youngandfoodish.com/?p=1020 pizza with fresh British buffalo mozzarellaMy new discovery at the Islington Farmers’ Market this past Sunday was organic British mozzarella di bufala from Higher Alham Farm, Shepton Mallet, Somerset. The suggestion of buffalo mozzarella from Cheddar cheese country appealed to me. Hadn’t Chris Arnot written good things about Higher Alham in the Independent? I decided to try the UK mozza atop my weekly homemade Margherita pizza and enhance my organic/local sourcing credentials. My iPhone calculated a distance of 202km between Islington and Shepton Mallet, whereas the route from Islington to Caserta, Italy covered 2,017 km. My net savings: 1,128 food miles.

I laid thin slices of the mozza over hand-crushed plum tomatoes, slid the pizza over the pizza stone in the 230C (445F) oven and waited for the cheese to run together and form a molten mass. The crust slowly browned, the tomatoes steamed, but the mozza refused to soften, melt and ooze. If anything the cheese slices toughened, an observation confirmed by the difficulty I had using my pizza cutter on them. The unyielding mozzarella di bufalo inglese cut like rubber and chewed like it, too.pizza with rubbery slices of mozzarella di bufala inglese

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