Buffalo Milk Mozzarella is the most known product that belongs to the tradition in Campania and also represent the most exported and demanded product of our country, an example of pride and satisfaction of Made in Italy.
Its origins are very ancient.
The first witnesses date back to the XIII century, when in Capua the monks of San Lorenzo monastery used to offer the pilgrims a particular cheese called “mozza” or “provatura”.
The word mozzarella comes from “mozzare”, that means “separate a part from the whole” and it’s in fact the process used to make this delicious cheese.
Even though buffalo mozzarella, in its various sizes, is our spearhead, Bufala Line contains high quality products such as burrata, provola and caciocavallo.
The “Mozzarella” parexcellence, half a kilo of goodness that you can enjoy at your table. It’s big and juicy pieces are the best accompanied by fresh seasoning sand other ingredients to prepare tasty and attractive dishes, where the only limit is your imagination.
The right serving for a juicy second course or for a tasty and fast meal. The dimension is right for your knife to dive and enjoy the milks release.
FFRound, linear, enjoyable in a single…bite. Little mozzarella very delicate in it’s taste.
Round, gloss white and milk scented, it’s perfect for different fresh and cooked dishes.
Small and round, bocconcini are made exclusively with fresh buffalo milk just like mozzarella. White, bright and thin-skinned, they have very delicate taste and scent.
White, bright and thin-skinned, they have very delicate taste and scent.
The smallest in our buffalo mozzarella production. They are the best as salad seasonings in the summer or in baked pasta.
Thisproduct seduces touch, sight, smell and hearing even before seducingtaste itself. The solid substance of Treccia, which is typical whenit comes to hand-craft products, simulate the palate.
Burratais a traditional cheese very similar to mozzarella with a soft heartoriginating from Apulia. It’smade with mozzarella (mostly cow milk) mixed with cream.
Caciocavallo is a pasta filata cheese. It’s soft and can be combined with many dishes.
Provola comes directly from mozzarella processing, plus a smoking process by straw or wood chips.
Scamorza also belongs to pasta filata cheeses. It’sfresh, soft and withasweet and delicate taste.