The Tradition Continues

July 21, 2015

Just like clockwork we go to the Puglia region every six weeks.  The Assistants look forward to the long trip because we always stop at a water buffalo dairy for Mozzarella di Bufala cheese.  The "hood party" that follows is probably more fun than buying the cheese.  Our picnic spot was already occupied by a little old man and his car.  President graciously shared the cheese and crackers with him.

The Tradition Continues

February 3, 2015

It's a tradition that we stop and get mozzarella cheese at a water buffalo dairy on the way to zone conferences in Taranto and Bari.  It's an odd little tradition, but the Assistants love it.  We always take Ritz crackers, a plastic knife, a paper plate, and a roll of paper towels on the trip with us.   There is no place close by to eat the cheese so we have found an overpass a short distance away that provides us with an inconvenient place to eat.  In the summer it shields us from the heat and sometimes provides shelter from inclement weather.  This time it was raining.  We use the hood of the car for a table and huddle around the car to eat.  This is the sort of thing that memories are made of.

Mozzarella di Bufala

October 6, 2014

It started out as a fun thing to do and has now become a tradition.  Any time we have the assistants with us, we are required to stop at a Water Buffalo dairy where they make Mozzarella di Bufala cheese.  We purchase balls of the cheese and then stop along the roadside and eat it.  We always make certain we have Ritz crackers with us.  Yum!

Senior Missionary Tailgate Party

April 5, 2014

We drove by a dairy that sold fresh Mozarrella di Bufala cheese.  We spend so much time traveling that I usually carry plastic knives and forks with me so we can grab something at a grocery store to eat.  We bought a fresh ball of cheese and used a plastic knife to slice it and put it on crackers for lunch.  We referred to it as a missionary tailgate party.

Water Buffalo

August 6, 2013

My favorite food is Morzzarella di Buffalo.  It is the creamiest, moistest, most delicious cheese I have ever tasted.  Yum, yum!  It is made from the milk of water buffalo.

As we were driving to Bari to Zone Conference, we passed an area with about 100 water buffalo.  One of the assistants who was driving the car, warily, but obediently, stopped the car when I shouted out "Stop the car!  I need a picture!"

We had actually passed this area once before and saw a lot more buffalo than we did this time, but we didn't stop.  This time the buffalo were all in the water and difficult to see, but at least I got a picture--thanks to my dear husband who ran down the side of the road and took it for me.

I'm told several water buffalo dairies exist in Italy around the Napoli area where the cheese is made.  We still have nearly three years left.  I hope to find out more about the process before we leave.