Mozzarella di Bufala is an interesting subject at Caputo's. When we first started carrying it 5, out of 10 people who bought it would bring it back. They would say things like, "it tastes funny" or "we had it at restaurant X last night and this one tastes sour."
Upon tasting the returned sample to verify the quality of the cheese for ourselves, we would try to explain how the cheese they brought back was actually perfect and that they were simply not accustomed to the tangy, musky taste of milk from water buffalo. We would attempt to explain how the restaurant in question was not really using real Mozzarella di Bufala, but instead using cow's milk mozzarella despite what their menu claimed.
Unfortunately, for years, many people did not believe us and went away thinking we sold them rotten cheese. However, after a decade and a half of awards and some serious cheese "street cred" almost everyone believes us now. More people have had a chance to develop a taste for the real thing.
Whether you are accustomed to it or not, now is the perfect time to partake. After tasting Mozzarella di Bufala from several different suppliers, we have found what we feel is the best from Campania Felix. They own all their own animals and even produce all their own feed. The flavor is expressive to say the least and could never be mistaken for cow's milk.
Of course you can use it for Caprese, Eggplant Parmesan, Margherita Pizza and all manner of other dishes. However, the monks of the San Lorenzo in 12th century Campania (who likely created the cheese) felt it was best served accompanied by nothing but a slice of bread. If Italian monks knew anything, they certainly knew how to treat themselves well when it came to food and drink. Therefore, I fully endorse their approach when it comes to enjoying this venerable cheese.