Smoked Buffalo Mozzarella 250g
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.
Smoked Buffalo Mozzarella is a version of "classic" Buffalo Mozzarella. It is subjected to smoke with a natural process and it is called "buffalo mozzarella smoked". The smoking is done in the traditional manner: the mozzarella are tied in pairs on a stick resting on the bricks. The smoke is produced with bay and laurel. Spun paste fresh cheese. Outside aspect: dark color for its smoking phase, thin rind of about one millimeter with smooth surface, never slimy or hurled.
This mozzarella is perfect sliced and accompaigned with sundried tomatoes or fresh tomatoes.
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.
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