Fresh cheese made from the milk of the water buffalo only in Campagna, Italy Flown fresh to us every week Pleasantly tart, refreshing taste with supple, elastic texture.More tender and tart than our American mozzarella Dress slices with extra virgin olive oil and fresh basil. The word mozzarella recalls the original word to explain the production of this cheese, which includes the cropping of the dough by hand, between thumb and forefinger. Milk, produced in structural breeding as per local traditions for the Mediterranean area, is brought to the dairy farms before 16 hours from milking, and must have not less than 75% fat. Coagulation is obtained with the use of natural lactic ferments derived from preceding productions. Maturation of the curdle takes place under whey for around 5 hours. Then the curdle is dripped in the from of slices and it is cropped. At this point the mozzarellas are immersed in cold water for some minutes and then in brine for the salting process.
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