Buffalo Mozzarella

rigin: Made in our Dairy at Toonsbridge, Macroom, West Cork. 

Weight: Approx 145g per Mozzarella ball. 

• We make our Mozzarella thermised Buffalo milk from our herd of Italian Water Buffalo, milked by Michael Dorney at Kilnaglory
• We use traditional Neapolitan methods including the use of whey starter, raw milk and the pasta filata technique which involves stretching and manipulating the curd by hand in hot water
• Mozzarella should be eaten as fresh as possible which is why we make and ship our Mozzarella on the same day, and you will receive it within 24 hours
• Serve our fresh Mozzarella with plump tomatoes, basil leaves and a drizzle of Balsamic Vinegar and Extra Virgin olive oil

Fridge Life: 7 - 10 days. We pride ourselves on being able to ship Mozzarella within 24 hours or production because it always tastes best fresh. Although Mozzarella has a decent fridge life, we highly recommend eating it as freshly as possible. In Italy is is said that with every passing day, Mozzarella loses a life!