Buffalo Mozzarella

Generality

The term mozzarella is rooted in the word "mozzarella", which means "provola"; in fact, originally it was nothing more than a derivative of the preparation of provolone.

In the beginning, buffalo mozzarella was a decidedly discredited food, due to the difficulties of conservation and marketing, induced by the peculiar freshness of the product, which limited its diffusion and consumption to a few tasters.

By buffalo mozzarella we mean fresh stretched curd cheese produced exclusively with buffalo milk and marketed in preserving / accompanying liquid; the ingredients of buffalo mozzarella are: milk, rennet, salt and lactic bacteria.

Organoleptic characteristics