The cheese itself was quite delicious. Hailing from Lombardy, it's a washed-rind semi-soft like Taleggio; the resemblance in uncanny. Though it sports a rich & sweet milky flavor. An interesting alternative to the normal Mozzarella di Bufala I would use in Caprese.
Heirloom Insalata Salad
There really isn't a recipe cause Caprese is what you make of it.
Some Tomatoes, sliced in half in this case.
Add as much torn basil as you like, cube your Mozzarella di Bufala or Quadrello di Bufala and add it to the mix. (I used about 4 oz of Cheese and 1 pint or 1 lb of grape tomatoes.)
Drizzle the whole thing with salt, Pepper and Good Extra Virgin Olive oil, then toss.
Dinner is Served!