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BUFFALO MILK

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LATTE DI BUFALA.png

LA MUFFETTA DI BUFALA

Typology: 

buffalo milk

Origin: 

cheese produced in the lower Bergamo plain.

Description: 

fresh buffalo milk cheese, round in shape and white in color. It is characterized by a soft and creamy texture and an edible rind. The taste is sweet.

Special features / curiosity: 

the name of the product derives from the down that appears on the rind, due to Penicillium Candidum, which is introduced during the processing of milk and that, during maturation, creates the white mold on the surface that is edible.

Seasoning: 

10-15 days

Shelf-life: 

30 days

MOZZARELLA DI BUFALA CAMPANA

Typology:

buffalo milk

 

Origin:

cheese produced in the Campania region, in the Salerno area, by a small company that operates onh an artisanal basis.

 

Product description:

soft pasta filata table cheese derived from whole buffalo milk; the rind is very thin with a smooth, porcelain-colored surface. The flavor is of fresh milk. It is ideal if eaten after soaking, inside its bag, in hot water for 5 minutes.

 

Special features / curiosity:

it is produced only with buffalo milk from the Italian Mediterranean breed. The animals are raised according to local custom in semi-free stabling, in open pasture. Milk must be delivered to the dairy within 16 hours from milking. Coagulation is obtained by adding to the heated milk natural ferments derived from previous processing of buffalo milk. The curd, broken to obtain grains the size of a walnut, is matured in whey and then reduced into strips spun in water and "cut" to obtain the desired size.

 

Seasoning:

mozzarella is ready for consumption, no seasoning is needed.

 

Shelf-life:

21 days

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