The creamy, slightly sour flavour and velvety texture of this mozzarella comes from using the freshest buffalo milk. The delicate rind is the result of a natural whey starter and careful decisions when to stretch the curds. As soon as they are shaped the mozzarella balls are put into a mixture of whey, walter and salt and this is how they arrive with us every week.
Made with pasteurised buffalo's milk and animal rennet in Piana del Sele, Italy.
