Mozzarella is the fresh cheese par excellence, made of a soft paste, spun and raw, with a very thin crust and with a well-defined taste. Once cut into shapes of approximately half a kilogram, is nowadays made in circular shapes of variable dimensions from 30 g to 3 kg, bocconcini (meaning ”little bites”), nodini (“Knots”) and braids.

The distinctive characteristic is represented by the classic preparation. In particular, the production phases of mozzarella are basically two: in the first one is formed the curd, then follows the maturation under serum and later the spinning. In the second stage, instead, after the curd has reached the maturation, it is spun acquiring this way the peculiar stringy structure of the buffalo mozzarella.

Completed the cycle of production there are the processes of molding, salting and packaging of mozzarella.

The term “mozzarella” derives from the verb “mozzare”, meaning “cutting by hand”, which refers to the phase when the curd is cut with great care and expertise by the master cheesemakers in order to gain its characteristic shape. It is then possible to savour a product made from 100% of buffalo milk coming from very well selected farms, with its unique, unmistakable and authentic taste and its well renowned nutritional properties. Our mozzarella is rich in proteins, mineral salts, iron and vitamins, in particular those of B group.

The external surface appears shiny, the colour is pearly white, the shape spheroidal, the paste soft and elastic and with a particular taste of fresh milk.  In order to fully appreciate the buffalo mozzarella it is recommended to keep the cheese at a temperature of 20-22 °C and in winter time to heat it as needed