Buffalo mozzarella from Campania made with whole raw milk, in large balls, bocconcini or ciliegine, for the table and for pizza.
The milk comes from the dairy's own buffalo herd and is worked raw, with no cow's milk. The name comes from mozzatura, the movement used to cut the pasta filata by hand.
Under a very thin, pearly skin, the layered paste releases drops of whey with an aroma of lactic cultures when cut. The flavour is delicate and slightly tangy.
The large balls are served in a caprese, the bocconcini and ciliegine in salads and antipasti.
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Buffalo mozzarella from Campania made with whole raw milk, in large balls, bocconcini or ciliegine, for the table and for pizza.
