Jody Scheckter brought his 1979 World Championship-winning Ferrari 312T4, and one of his 1500-head of water buffalo, to the exclusive L’Anima Italian restaurant in the City of London last month to launch his Laverstoke Park Farm fresh mozzarella.
The buffalo mozzarella has been in development for four years and is produced in a new £2.5 million facility at Laverstoke, where Jody is aiming to make “the best mozzarella in the world”. An invited audience including Raymond Blanc of Le Manoir aux Quat’ Saisons tasted mozzarella of various ages from nine days to less than 24 hours. Blanc was clearly impressed, saying the cheese had a “very fresh, clean taste, a yeasty aftertaste. I love it”.