Mozzarella di bufala campana DOP La Perla del Mediterraneo
The buffalo mozzarella DOP by Perla del Mediterrano is presented in the usual spherical shape or braid; It comes with an elastic, homogeneous, white color pearl, with a smooth and our thin surface. Taste the Bufalatte mozzarella as an aperitif or purity.
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Buffalo mozzarella from Campania: Buy Online the best buffalo mozzarella from Perla del Mediterraneo, delivery in 48/72h.
The buffalo mozzarella DOP from Campania by Perla del Mediterraneo is the gem product of the region, well-known all over the world, inimitable and unique. Buffalo breeds are located along the Cilentana coast and they are milked daily and treated like real stars: massages and water spurts are a daily routine! The mozzarella produced is a fresh 'pasta filata' cheese characterised by a white colour with an elastic core. Its weight and size can be different each time, the largest ones can reach 1 kg. The buffalo mozzarella is a common ingredient for many dishes from Campania and Italian in general. Most famously used on the Pizza Margherita where the cows milk buffalo mozzarella is used.
|ingredients||Latte bufalino fresco, siero-innesto naturale (2-2,5%) sale (2%) e caglio (0,01%).|
|Size||125 g 250 g 500 g|
|Storage||In the fridge at a controlled temperature; take out of the fridge a couple of hours before serving. Keep it in its own water.|
|Pairing||We believe that the buffalo mozzarella is a product that should be enjoyed on its own, maybe together with tomatoes, oregano and a drizzle of delicate olive oil. Excellent with fresh spring seasonal dishes or as an aperitif. Suggested wine: Cerasuolo d'Abruzzo.|
|Location||La Perla del Mediterraneo Via Provinciale Albanella 212 84047 Ponte Barizzo – Capaccio Paestum (SA) Italia|
|How it's made||The milk used to produce this mozzarella is produced on-site from the dairy, which is immediately worked Afterwards, the buffalo milk is coagulated by adding rennet milk while the milk heats gradually until it reaches room temperature; then milling takes place until the curd is cut in different small parts. During the stretching, the cheese maker pays a lot of attention to ensure the cheese texture is homogenous as this is the process that influences the final product the most. Finally the cheese-maker gives the mozzarella its typical shape, a difficult process that can only be carried out by expert hands. After this, the mozzarella is salted using specific salt pans which give the cheese its unique flavour." "|
|cheese typology||string cheese|
|Type of milk||cow's milk|
We believe that the buffalo mozzarella is a product that should be enjoyed on its own, maybe together with tomatoes, oregano and a drizzle of delicate olive oil. Excellent with fresh spring seasonal dishes or as an aperitif. Suggested wine: Cerasuolo d'Abruzzo.
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