Oh that sounds so good.
The chef buys the curds and then finishes the mozzarella at the restaurant. This way, he can put things in the cheese. Because he had to use the truffles within a few days, he put it in the mozzarella yesterday. Ordinarily, he puts chives and a few other herbs in a light ribon in the cheese then serves it with slices of heirloom tomatoes and baby arugula and a light drizzle of olive oil. It's a special while we have it. But it's delicious. I don't know if he's going to introduce the truffled mozzarella on the menu, though. Lucky me yesterday. Sometimes it good to work in a fine eating establishment.