Source: CHARLOTTE OBSERVER, 4/18/16

That must have been one heck of a bite of cheese. David DiLoreto, a family physician in Salisbury, and his wife, Faythe, were on vacation with their family about five years ago when it happened: Their first taste of mozzarella di bufala, the real mozzarella, made the way Italian cheesemakers have made it for hundreds of years, using milk from Asian water buffalo descended from ones that historians believe were brought by the Romans to farm rice fields. “It’s the flavor,” DiLoreto says today. “How do you describe it? Mild, but afterward, you get a sweet milk taste in your mouth.” …

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