Buffalo Mozzarella (cherry size)

250 g

¥ 1,850 ¥ 1,998 incl. tax

Buffalo milk mozzarella is the most representative cheese of Southern Italy. As the paste is multi-layered, it is very elastic soft and, when cut, whey pours out from the paste. This particular cheese is made with a traditional technique called “filature” which makes the paste into fiber. Our Bufala is made by experienced artisans in Salerno, the birthplace of this cheese.

Average nutritional values per 100 g
Kcal: 298 Kcal
Protein: 15 g
Fat: 25 g
Carbohydrates: 0.8 g
Salt: 0.56 g
Guaranteed minimum of days until expiration after shipping: 7 Days

Buffalos are mainly bred in Southern Italy. Compared to cow milk, buffalo milk has a higher concentration of protein and fat content, giving a rich and creamy texture to the cheese produced from it. Buffalo cheese is rare, as it is difficult to breed and the amount of milk is sparse.

A common method of making cheese in Southern Italy, this type of cheese is made by plasticizing and kneading the fresh curd in hot water. As you can see from the words pasta (dough) and filata (fibrous), the dough is fibrous and elastic, and has a taste of fresh milk.

Campania, is known in Japan as well as worldwide as the hometown of Mozzarella. The predominant theory is that buffalo were brought from India to Italy via Arabia and Sicily, at the end of the 10th century, and that the buffalo were then bread and spread by the hand of King Norman. They were used to cultivate this land where Vesuvius volcanic ash piled up, as well as using their milk to make cheese.

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