Mozzarella di Bufala Campana stretches the boundaries of creamy, with a 52% fat content in its silky curds from Campania's buffalo milk. Unlike the supermarket kind of cow's milk, it boasts 30% more calcium per serving, offering a tangier profile that rivals #1 Parmigiano-Reggiano for versatility in cooking. Each ball is hand-pulled within 48 hours of milking, ensuring a moisture level that is 15% higher than standard mozzarella.
Comments on "Mozzarella di Bufala Campana"
Create a free account or sign in to join the discussion.
Sign in to join the conversation