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Fattorie Garofalo Mozzarella Bufala
Freshest Mediterranean Delicacy
Mozzarella is a water Buffalo milk cheese best served fresh. Rennet is added in its recipe allowing it to form a curd consistency that allows it to be kneaded.
Tasting Notes from the Curator
A unique, personal experience. Bite into Fattorie Garofalo made of 100% buffalo milk mozzarella. Its intense taste of buffalo milk is accompanied by flavorful hints varying from slightly sour to creamy.
This cheese is porcelain white, pearl-like in colour with a smooth and shiny outside and a very thin crust containing the “pasta filata” inside. In quality mozzarellas the film gets detached from the inside quite clearly. When you cut it, drops of whey pour out, which look milky and smells of milk enzymes. The outside film gets detached clearly. Elasticity and hardness of the cheese help you understand its freshness: in the first twelve hours after production the mozzarella is slightly elastic, the proceeds to melt afterwards.
There are a number of ways to enjoy fresh mozarella bufala. The simpliest way is to sprinkle an entire ball of mozzarella with salt such as that of Casa Rinaldi and freshly cracked pepper, then drizzle with high-quality taste olive oil. A great suggestion would be A L’Olivier’s Basil Infused Extra Virgin Olive Oil. Serve with crackers or warm bread and enjoy the simple yet gratifying experience.
You may also choose to top this mozarella over pizza with basil and some crushed tomatoes, and you have yourself the makings of the most traditional Napoletano pizza ever.
If you’re feeling experimental, try the mozarella bufala with fresh strawberry slices, hazelnuts, chopped basil. Season with sea salt and drizzle with Lodovico Campari’s 15-year old Modena Balsamic Vinegar for a unique experience.
The real Buffalo Mozzarella from Campania holds a Protected Designation of Origin (PDO) status. This designation covers products that are produced, processed and prepared in a specific area, using a particular, usually traditional, method. Fattorie Garofalo assures that what you get is defined as a soft “pasta filata” cheese (stretched cheese) exclusively made of whole buffalo milk, as provided for by the disciplinary code that comes with status.
Keep refrigerated +4/+6°C. Consume this cheese by the date as indicated in the lid.