The meat of bufaletto is still a gourmet delicacy. Nutritionally equivalent to beef, bufaletto, however, is preferable for some aspects: is richer in stearic, oleic and linoleic acid, more balanced as for the amino-acid content, higher in B6 and B12 vitamins, iron and potassium as for the vitamin and mineral supply and containing ample amounts of noble proteins.

Furthermore, it is more tender and juicy than beef, particularly lean, with lower levels of cholesterol and represents a natural source of anticancer and antithrombogenic agents as well as omega-3 and omega-6.

It is a meat, then, well renowned for its organoleptic and nutritional characteristics, suitable to prepare excellent dishes and able to satisfy the consumer demands.

 

The latest novelty of our production is the stracchino obtained by using buffalo milk and lactic ferments. It is a very creamy, uniform cheese, with a pearly white colour and made in a parallelepiped shape of 300 g and 2 kg. It has a mild and aromatic flavour and is generally used as a table cheese.

 

 

Together with mozzarella, the main product of La Stella dairy farm, are produced also other kinds of cheeses, among which the most popular is the caciottina with buffalo milk. Obtained as usual from exclusively buffalo milk, it is similar in terms of shape and production to the more ancient marzolina, a typical local cheese. It is characterized by a cylinder shape of height 8-10 cm and diameter 4-5 cm.

A further variety produced by the cooperative is caciocavallo, equally made with 100% buffalo milk, and obtained with the same mozzarella-making technique, except for the minor quantity of water absorbed during the spinning, for a shorter time of maturation and a drier spinning. It can be eaten both fresh and seasoned.

The latest novelty of our production is the stracchino obtained by using buffalo milk and lactic ferments. It is a very creamy, uniform cheese, with a pearly white colour and made in a parallelepiped shape of 300 g and 2 kg. It has a mild and aromatic flavour and is generally used as a table cheese.