In the Avellino province the cheese makers' skill is the heart and soul of our highly prized fresh mozzarella. Small producers achieve a unique taste and texture through a centuries-old process known as Pasta Filata; the curds are broken up, gently heated and spun. Buffalo milk, of course, also is crucial to producing a deep, complex flavor that is both sweet and pleasantly sour, with a mossy nose and creamy mouth feel. A little olive oil and salt is all you need to make this delicate cheese sing. At our house, we couple it with roasted peppers, tomatoes or one of our special tapenades. And don't forget to try it as the centerpiece of a panino on ciabatta bread with prosciutto. A simple yet elegant treat that will bring an instant smile to the most discerning mouth!
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