Buffalo Mozzarella 1kg
Price per 1 bag
Caseificio Ponte di Legno is a small producer located in Amaseno (FR) in Lazio region. Currently, about 500 buffalos are used for the production of mozzarella cheese, knots, braids, fresh ricotta and smoked, cheeses, scamorza, caciocavalli, smoked mozzarella, ricotta dried, smoked cheese, first white salt, spiced or seasoned, and the creamy cheese. The whole production is made exclusively with 100 percent of buffalo milk that is handcrafted raw without pasteurization.
Outside it is porcelain white color, thin rind of about one millimeter with smooth surface, never slimy or hurled. Structure with thin layers, lightly elastic during the first eight-ten hours from the manufacturing, after it becomes more plain; without spots and preservatives, suppressants and coloring; when it is cut has a light fat whitish whey drippings with the smell of milk enzymes.
Usually, buffalo mozzarella is served with white wine, due to its fresh but firm flavor. In fact, the milk taste contrasts well the light acidity that is ypical of white wine. A good bottle of Greco di Tufo or Fiano di Avellino would be the perfect wine pairing with mozzarella and tomatoes. Yet, if you prefer red wine ,you have choose a young and fruity wine with an aromatic taste.
Being characterized only by natural ingredients, without preservatives or additives, the mozzarella has to be eaten fresh in few days since its manufacturing. To have a good storing it is necessary to keep the mozzarella inside the packaging, plunged in their steering fluid.
It is important to consume the cheese at room temperature since it looses a much of its flavour when cold from the fridge.
Be the first to review this product
Reviews are by customers who have purchased this product. Login to submit your review.