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Buffalo Mozzarella
Buffalo milk is high in vitamin A, milk solids and calcium and makes fresh mozzarella like no other. To make the cheese, curd is melted, stretched and rolled according to a technique perfected in the marshy Campania region of Italy (around Naples). The buffalo, of the Riverine species, were imported to Australia from Italy but originated in India. Able to produce milk even on a relatively poor diet, buffalo are the dairy cattle of choice in many third world countries... as well as European nations like Bulgaria and Italy.
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Cooking feijoada
Feijoada is the national dish of Brazil. When the feijoada is nearly ready be careful not to use a fork or spoon (or in fact any utensils) in the dish, this is said to spoil the flavour and turn the dish sour. If you do need to add water while it is cooking, make sure it is boiling.
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Labneh
Labneh is a type of cheese made from draining the moisture from yoghurt.
