Comments on: The fascists and their buffalo mozzarella

By: andrea

andrea — Tue, 13 Jul 2010 14:36:24 +0000

è vero nel campo dei formaggi in genere c’e una seri di frodi difficilmente
scopribili se non si analizza a fondo, come per l’olio di oliva.
ciao

By: Francesco- Oliodivino

Francesco- Oliodivino — Thu, 10 Jun 2010 10:43:31 +0000

I am Italian, I produce and import extravirgin olive oil and I am all for the 100% clarity in food: if you make buffalo mozza, that must be true buffalo mozza, if you make Brunello, that must be Brunello… all the producers frauding on food must be closed and sent to jail.
Whether to use pancetta tesa or guanciale to make amatriciana (from Amatrice near Rieti) is a different level of purity… that goes very near the “taste fascism” as you like to put it. I simply think it is fun sometimes to make the recipes as they were meant to be made, it is just like playing bach with old instruments tuned as they used to be. That’s why I would like to call this, rather than “taste fascism”, “taste philology”

By: Bianca La Bufala

Bianca La Bufala — Thu, 25 Feb 2010 12:12:04 +0000

We just like to, as italians and as Buffalo Mozzarella importers in UK, to precise that ZAIA is a Leghista, a man from the north, who as party logic has to see central and south Italy as part of Africa.

And not many people knows, that he goes in the DOP area of the buffalo mozzarella and found out that some dodgy factory, use cows milk too to implement productions, well spotted after 30 years. But in reality, why now?
Apparently many mozzarella factories are planned to open in the north and some already opened making buffalo mozzarella, so its time to trow some dirt at our people and look good in the public and international eye.

When the reality is that they will start doing the same, after a couple of years of business. They don’t care about the quality, its a great business anyway.

We have imported top quality 100% Buffalo Mozzarella in Uk from the DOP area in Campania and know all the scams and nonsense who surround this amazing product.

Mozzarella for some its a business, for some is a passion.

If North Italy want to join the scam industry please join in, because if we are talking of actually making buffalo mozzarella i believe that they would not have a clue.

By: Cleetus

Cleetus — Tue, 16 Feb 2010 13:47:36 +0000

I agree with just about everything Thomas says. I think producers shouldn’t lie, and that non-purists deserve to compete in the marketplace and shouldn’t be excluded.

This presents at least one problem for which I don’t have an answer. How should the non-purists be allowed to label themselves? For instance, should there be such a thing as “‘Almost’ Buffalo Mozzarella”? Does that necessarily beget “‘Almost sort-of’ Buffalo Mozzarella” further downmarket?

Good problems to have, I suppose.

By: Thomas Pellechia

Thomas Pellechia — Thu, 28 Jan 2010 13:49:19 +0000

I am of a few mi9nds on this issue.

First, if it’s not what it says it is, then the name is a lie. I don’t think food and wine producers should be allowed to lie to consumers.

Second, sure, if you like it, you should just eat or drink it–but you should also not lie about it, as in grocer or restaurant charging a lot of money for something that isn’t what it claims, and even costs less to produce.

Third, I don’t find it overzealous for the government agency responsible for establishing and maintaining the rules of honesty in food and wine to penalize those caught breaking the rules.

Fourth, purism is fine, as long as it allows competition from non-purist methods and then lets each stand on its merits. But purism that excludes is not nice at all.

By: Culinary Purism? « Cheap Talk

Culinary Purism? « Cheap Talk — Thu, 28 Jan 2010 02:45:38 +0000

[...] 27, 2010 in Uncategorized | Tags: education, food and wine | by jeff From Robin Goldstein: I’ve previously discussed the thorny issue of the overzealous advocacy of a traditional recipe [...]