Buffalo mozzarella


We make our Buffalo Mozzarella with milk from our own herd of Italian water buffalo who graze happily in the cork climate.

We use traditional Neapolitan methods including the use of whey starter, raw milk and the pasta filata technique wich involves stretching and manipulating the curd

Mozzarella should be eaten as fresh as possible.
Serve our fresh Mozzarella with plump tomatoes, basil leaves and a drizzle of Balsamic Vinegar and Extra Virgin olive oil