Buffalo mozzarella or Mozzarella di Bufala in Italian is a mozzarella made from the milk of domestic water buffalo.
It has been observed that those cheeses made from buffalo milk are higher in calcium, protein and lower in cholesterol than cow’s milk.
Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese belonging to “pasta filata” family. The process of making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular. It is coated with a thin edible rind and brined for up to a week when sold in vacuum-sealed packages.
Description: Fresh stretched cheese with only buffalo milk, with natural whey innoculation
Ingredients: Buffalo milk, natural whey innoculation, rennet, salt
gr. 125 – Bufalo’s milk mozzarella ball
gr. 50 in bucket Kg 2 – Bufalo’s milk mozzarella cherries
gr. 250 in bucket Kg 2 – Bufalo’s milk mozzarella ball
gr. 125 in bucket Kg 2 – Bufalo’s milk mozzarella ball