On the Eighth Day of Christmas

When it comes to buffalo mozzarella, one of Italy’s most famous culinary products, few would expect an English farm to pose a competitive threat. But Laverstoke Park Farm has former Formula One champion Jody Scheckter at the wheel, and the man is obsessed with making curd cheese of the highest order. When the South African native took over the farm in 2008, he installed custom-built machinery that replicates artisanal hand-stretching and hired an Italian mozzarella expert, Luca de Rosa, to consult. For today's exclusive, NOWNESS sent Ben Murphy to photograph Scheckter’s prized water buffalos and the delicacy they make possible. “The true test of a great mozzarella is all in the first bite," he explains. "The outer shell needs to have a satisfyingly rubbery texture on the teeth, then the fluid––a mix of water, buffalo milk and salt––is released, and should dribble down your chin." Employing organic and bio-dynamic farming methods, Laverstoke Park Farm also produces sought-after meat stocked by Michelin-starred establishments including the Fat Duck and Le Manoir aux Quat’Saisons.