Acid with cheese, chef? Please, you have an Italian restaurant.
–Fabio from Top Chef, Season 5, Episode 10
Wish Fabio would make a tour of Philly BYOBs and repeat the same thing until it sunk in. Why drench mozzarella fresca – especially if it’s mozzarella di bufala – in fake balsamico? I mean, if you’re going to use a balsamic reduction, thick and sweet, that’s one thing, but dousing the cheese in a vinaigrette is another. Sigh. Don’t know why I can’t let this go already! 🙂