The cheese is pretty expensive, relatively speaking - but I have heard that it's head & shoulders above regular mozza.
I went to 4% full fat last year, instead of the normal 2% stuff.
There is a taste difference.
I have extremely fond memories of late night pizza in an alley by a Sicilian pizzeria, complete with the little round table and tablecloth, and a bottle of Glicine (Corvo). Margherita pizza with mozzarella di buffalo.
Oh my. That was some good eats.
One night, we didn’t polish off the Glicine and gave it to the pizzeria owner, who stood in the doorway, folded his apron down below his waist somehow, and drank the wine straight out of the bottle.
Great times.
I had a gourmet pizza at steakhouse 55, a deluxe restaurant at Disneyland. It had buffalo mozza and get this...chocolate! Unsweetened high quality dark chocolate. It was fantastic. You wouldn’t expect the tastes to work well together, but they did.
CC