Buffalo Mozzarella – 125g

The original buffalo mozzarella — creamy, milky, and pillowy soft, straight from the plains of Campania.

Mozzarella di Bufala Campana is one of Italy’s most celebrated fresh cheeses and one of the few that cannot be improved upon. Made exclusively from the rich, full-fat milk of water buffalo raised in the plains and river valleys of Campania and Lazio, it holds PDO (Protected Designation of Origin) status — meaning every ball you unwrap is the genuine article, produced to strict traditional standards in its homeland.

What sets buffalo mozzarella apart from its cow’s milk counterpart is the milk itself. Buffalo milk contains roughly twice the fat of cow’s milk, which gives the cheese its characteristic porcelain-white colour, its cloud-like softness, and a richness of flavour that is impossible to replicate. The texture is unlike anything else — a thin, smooth skin gives way to a tender, layered interior that releases a light, milky whey when cut. The flavour is clean, fresh, and gently tangy, with a subtle sweetness and a long, creamy finish.

Each ball is hand-formed using the ancient pasta filata technique, in which the warm curd is stretched and folded repeatedly until it achieves its characteristic elasticity, then shaped and plunged into cool brine. It is best eaten the day it is made — or as close to that as possible.

Tasting Notes

Aroma: Fresh milk, clean dairy, faintly tangy Flavour: Creamy, milky, gently sweet with a light acidic lift Texture: Soft, yielding, releases whey when cut Finish: Long, clean, rich and satisfying

How to Use It

At its simplest and finest, serve at room temperature with nothing more than ripe tomatoes, fresh basil, a generous pour of your best extra virgin olive oil, and a pinch of sea salt. This is the Caprese salad in its truest form — and it only works with real buffalo mozzarella.

Tear rather than slice to preserve the texture and allow the whey to pool naturally on the plate. Serve with good sourdough or ciabatta to mop up every last drop. It is also outstanding on a lightly dressed rocket salad with roasted peppers, grilled courgette, or sliced figs and prosciutto.

For a warmer application, tear over a wood-fired or thin-crust pizza immediately after it comes out of the oven — the residual heat softens it without overcooking. Buffalo mozzarella should never be baked for long periods; the high moisture content means it will release liquid and lose its character under prolonged heat.

Pair with a chilled glass of Falanghina, Greco di Tufo, or a light Provençal rosé.

Product Details

Country of origin: Italy (Campania) Certification: PDO (Protected Designation of Origin)

Milk type: Fresh whole buffalo milk Production method: Pasta filata — hand-stretched and hand-formed

Rind: None — smooth, thin natural skin

Texture: Soft, fresh, high moisture

Serving suggestion: Serve at room temperature, torn by hand Suitable for: Suitable for vegetarians. Not suitable for vegans.

Storage: Keep refrigerated in its liquid.

Consume by the date shown. Best eaten on day of purchase once opened.