Buffalo Mozzarella Bocconcini 500g

Buffalo Mozzarella Bocconcini

With buffalo milk from closed cycle breeding

Feed and hay produced on the farm

Among the first producers selected by AlPassoFood

Small buffalo farm in an unpolluted area,

true excellence of our territory

The Pearl of the Tiber

located between Lazio and Umbria it produces an excellent mozzarella with a unique flavor.

The whole supply chain is 100% controlled by them, from crops to cheese production.

This gives the final product all the love and passion that can be seen in the inimitable flavor.

Buffalo Mozzarella Bocconcini local product

La Perla del Tevere buffalo mozzarella is 100% buffalo milk, raised and produced in Lazio by expert cheesemakers, specialized in the processing of buffalo milk and its derivatives.

The processing is carried out in the morning, the mozzarella is collected the same morning and delivered to the final consumer in the afternoon.

Guaranteed freshness.

The buffalo breeding

Bufalino is made in the semi-wild state with its own feed.

The processing takes place in an artisanal way

• The buffalo milk is filtered to clean it of impurities. The filtered milk is coagulated in large basins.
• The caseins, milk proteins, precipitate to the bottom and, dividing from the liquid substances, create a pasty and spongy mass: the curd.
• The curd thus obtained is broken into lumps of a few centimeters, divided into large slices and left to drain on a steel table.
• When the curd is ripe, it is processed so that it becomes a white and elastic paste. Boiling water is added to the curd and mixed with a wooden stick. All under the expert eye of the master cheesemaker until the right consistency is obtained.
• The stretched curd must be sufficiently elastic, homogeneous and shiny. At this point you can proceed with the mozzatura. The processed pasta is "cut off", small quantities of pasta are detached by hand from a larger mass.
• The cutting is usually done by two people. The mozzarella thus obtained are put in a solution of water and salt in concentrations that vary from dairy to dairy.

At this point the Bocconcini Mozzarella di Bufala are ready to be wrapped and eaten.

Shipping of mozzarella

AlPassoFood optimizes shipping times by taking advantage of the 10-hour resting period of the Buffalo Mozzarella, which is necessary for its maturation.

Buffalo Mozzarella has a retention period of 5 days from production

During this time it manages to keep all its organoleptic characteristics unaltered thanks to a polystyrene packaging that allows it to resist humidity and thermal insulation.

Buffalo mozzarella is produced on the day it is shipped, completing its "maturation" on the go, in order to arrive at its destination, ready to be enjoyed in its full flavor.

(*) RDA (Recommended Daily Allowances) - Recommended Daily Allowance:

% of the indicative daily quantities of an adult, calculated on the basis of a daily requirement of 2000 Kcal.

The need can be different depending on the sex, age and activity performed.

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 The Pearl of the Tiber, Orte (VT)