Mozzarella di Bufala

Tasting Notes from the Curator

A unique, personal experience. Bite into this speciality 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.

Preparation

There are a number of ways to enjoy fresh mozarella bufala. The simpliest way is to sprinkle an entire ball of mozzarella with salt and freshly cracked pepper, then drizzle with high-quality taste olive oil. Serve with crackers or warm bread and enjoy the simple yet gratifying experience.

Feeling peckish or planning a no-fuss, high-reward meal? Try this too: Slice our mozzarella di bufala into soft medallions and layer it with mortadella, bright basil pesto, and toasted pistachios inside a toasted TPK&B ciabatta. It’s a sandwich you can pull off between emails—no panini press, no drama.

Pair with a drizzle of extra virgin olive oil and a twist of black pepper. Bellissimo.

Real Mozzarella

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.

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.

Storage Instructions

Keep refrigerated +4/+6°C. Consume this cheese by the date as indicated in the lid.