Organic Manupressum Buffalo Mozzarella 

The mozzarella disc hand-made by the cheesemaker: you can still see the imprints of his fingers

Each disc is as unique as the hands that shaped it: organic buffalo milk, salt, rennet and nothing else.

Agribios' Organic Manupressum Buffalo Mozzarella

Agribios's Manupressum Organic Buffalo Mozzarella Disc is craftsmanship you can literally touch with your eyes: the cheesemaker's fingerprints are visible on the disc of stretched curd, the authentic seal of an entirely manual process that no machine can imitate. Just three ingredients—organic buffalo milk, salt, and rennet—and the skill of expert hands that stretch, shape, and seal each disc individually. The result is a mozzarella with a shiny, thin surface and a soft center that releases its fragrant buttermilk when cut: the full, sweet-tart flavor of true buffalo, in a shape that speaks volumes about its maker.
 
 
 

The roots of this Buffalo Mozzarella are deep in tradition

Buffalo mozzarella originated almost a thousand years ago in the marshy plains of central and southern Italy, where buffalo—arrived, according to some, with the Lombards, others with the Arabs—found their perfect habitat. It was the monks who wrote the first chapter of this story: as early as the 12th century, the monks of San Lorenzo in Capua offered pilgrims a "mozza," a fresh cheese named after the act of cutting, when the cheesemaker's hands detach the stretched curd with a sharp, expert movement. It is that ancient gesture, passed down from shop to shop, that lives on intact in every disc: the imprints on the surface are the signature of a thousand-year-old tradition.
 
 
 

Choosing Organic Buffalo Mozzarella means taking care of yourself.

Buffalo milk is naturally richer than cow's milk: its mozzarella offers complete, high-quality proteins and a generous supply of calcium and phosphorus, essential for bones and teeth, along with B vitamins and vitamin A. Compared to many aged cheeses, it contains less salt and is naturally largely lactose-free, thanks to the enzymes used in processing, often making it more digestible. Organic certification guarantees milk from buffalo raised according to rigorous standards, without pesticides in the fodder: three clean ingredients, that's all.
 
 
 

How to Best Use: Manupressum Organic Buffalo Mozzarella

• THE AUTHOR'S CAPRESE — The disc calls for the classic: generous slices alternating with Organic salad tomatoes, leaves of Fresh basil, oil and a pinch of salt: when the ingredients are these, simplicity is unbeatable.
• BRUSCHETTA WITH RAW AND BUFFALO MOZZARELLA — The trio that doesn't forgive: semi-wholemeal Campagna bread warm, a veil of Organic Basil Pesto, the sliced ​​disc and the Raw Mountain Ham from Tuscia to wrap everything up: sweet, savory and bitter in one bite.
• THE YELLOW AND WHITE SALAD — A dish that is a painting: morsels of disc with the Organic mixed yellow tomatoes very sweet and drops of Organic Yellow Pepper and Cashew Pesto: the caprese changes color but never ceases to conquer.

The Producer: Agribios

Agribios is synonymous with artisanal and organic cheesemaking: certified buffalo milk, expert hands, and respect for the stretched curd process, for mozzarella where every mark speaks of the absence of industrial shortcuts.
 
 
 

Ingredients

LATTE organic buffalo milk, salt, rennet.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1005 kJ / 273 kcal
• Fat: 22 g, of which saturated fatty acids: 15 g
• Carbohydrates: 1,2 g, of which sugars: 0,5 g
• Protein: 14 g
• Salt: 0,5 g

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