MOZZARELLA DI BUFALA CAMPANA DOP

Mozzarella di Bufala Campana is made from whole buffalo's milk using the traditional pasta filata (stretched-curd) method. Hand-worked, it has a soft, yielding texture, a thin, slightly elastic skin, and a creamy heart that releases its characteristic milky whey when cut.

Its flavour is mild and milky, with a fresh, tangy edge typical of buffalo's milk — richer and more pronounced than cow's milk mozzarella. It's the cheese of summer: sliced fresh over a ripe tomato with a drizzle of olive oil and a few basil leaves, it's made for meals outdoors, tables set at the last minute, and aperitifs that run long. On a Neapolitan pizza or simply on its own with a twist of black pepper, it has a way of making summer taste a little better.