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Published December 10, 2008 at 6:02 a.m.
Last week, Village Voice food critic Robert Sietsema dissed the cheese from Bufala di Vermont. While reviewing an Italian chain of buffala mozzarella bars called obiká that recently landed in New York City, the demanding scribe sampled BDV’s snow-white, handmade cheese as part of the eatery’s tasting trio. Sietsema pronounced the Vermont product inferior to the “buttery and rich” Italian stuff, and even wondered if the sample was meant to “prove Italian products are superior.”
If you don’t want to take his word for it, head to the Big Apple, where you can sample any of the cheeses with a selection of accompaniments, from handmade mortadella to anchovies to grilled seasonal vegetables with pesto.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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