Authentic Italian mozzarella is made with water buffalo milk, rather than cow milk. There are big differences in the two milks, with buffalo milk being significantly lower in cholesterol and higher in protein, calcium, iron, and vitamin A. Aesthetically, buffalo milk is whiter than cow milk. Most importantly for cheese making, it has a higher fat and lower water content, resulting in a better texture, with more bite and string to it. This fresh Mozzarella di Bufala Campana from Mandara agricultural cooperative has DOP status, indicating this cheese can only come from the designated Campania and Lazio regions of southern Italy. This assures you that you are getting authentic buffalo mozzarella, made within 48 hours from the buffalos being milked. Bocconcini means "small mouthfuls" and describes these egg-sized and shaped pieces of fresh mozzarella. Another name for them, in fact, is "buffalo eggs". Imported. (5 x 50 g. pieces/bag)
Sold by the 8.8oz (250g) bag.
