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Buffalo mozzarella is a white, creamy pasta filata cheese produced in the places indicated in the production specifications.
2022-10-29 12:31:00
Mozzarella di bufala campana DOP Sorì 250g
Buffalo mozzarella DOP Sorì 250g is a typical Campania product, spherical in shape and pearly white in colour. The taste is slightly acidic and strongly characteristic with an excellent consistency and elasticity.
More details
ingredients
Pasteurised buffalo milk, natural whey, salt, rennet
Size
250 g
Shipping -50%
Shipping costs 50% discount for orders from 139€
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Fresh products
The products are packaged in the way that their freshness is preserved
Mozzarella di bufala campana DOP Sorì 250g
Buy Online Buffalo mozzarella DOP Sorì 250g
Buffalo mozzarella DOP is one of the most famous and world-renowned products from the Campania region and is also the pride of the Sorì dairy. Buffalo mozzarella DOP Sorì 250g is a fresh product with an intense and very recognisable flavour. Mozzarella di Buffalo mozzarella DOP Sorì 250g is produced from buffalo milk processed immediately after milking by expert cheesemakers. The buffalo farms are selected and located on average in the vicinity of the dairy. Mozzarella di bufala campana DOP Sorì 250g is excellent as a single dish and enjoyed fresh, but also as an accompaniment to many recipes and as a flavour enhancer.
| ingredients | Pasteurised buffalo milk, natural whey, salt, rennet |
|---|---|
| Size | 250 g |
| Storage | store in the fridge |
| Location | Sori' Italia Srl - Mozzarella di Bufala Campana DOP - Fior di Latte MTS - S.S. 6 Via Casilina Km 181, 400, 81057 Teano CE |
| more informations | Nutritional values per 100g of product: Energy value Kj/Kcal 1084/262 Fat g - of which saturated fatty acids g 23 16 Protein g 13 Carbohydrates g - of which sugars g 0,7 0,7 Salt g 0.57 |
| Allergens | Milk and milk products (including lactose) |
| Milk | Bufala |
| Aging | Short |
| How it's made | La lavorazione della provola affumicata, è molto simile a quella della mozzarella di bufala campana. Come variante dalla provola normale c'è l'utilizzo del latte di bufala che conferisce maggior gusto al formaggio. Il latte viene sempre inoculato con siero innesto e addizionato con caglio, la cagliata viene rotta in piccole dimensioni e si lascia acidificare la pasta.La filatura della provola è più lunga rispetto alla mozzarella ciò rende la pasta più consistente. Successivamente a formaggio finito si mette la provala in ambiente di affumicatura, il quale rende unico e marrone il prodotto. |
| cheese typology | string cheese |
| Type of milk | cow's milk |
Combinations
Ideal as a single cold dish but also an excellent added value to enhance other dishes.
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Technical Identity
cheese typology
string cheese
Type of milk
cow's milk
Recensioni
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