The product

Mozzarella di Bufala Campana DOP

Mozzarella di Bufala DOP hand made by Rivabianca
Code:
25040
Country of origin: **
Italy - Campania
Type of Milk:
Raw Buffalo's milk
Weight:
250 g x 8
Minimum order:
1 box (250 g x 8); only on reservation
More Information
Raw material Raw buffalo milk from the plain of Paestum
Appearance The paste is ivory in colour with greenish reflections, has a thin leaf structure, is slightly elastic in the first hours after production and becomes more melting after few hours
Taste Sweet and pleasantly acid, with strong notes of milk and light animal hints; has some characteristic notes of musk on the nose
Maturing Not expected
Curiosity The term 'Mozzarella di Bufala' refers exclusively to the 'Mozzarella di Bufala Campana DOP' protected by the Consortium and produced according to the specification in the regions of Campania, Lazio and Apulia. For all other buffalo mozzarellas the Denomination is 'Mozzarella di latte di Bufala'
Our selection All the products of Rivabianca are made with raw milk just milked, obtained exclusively by the animals of cooperative's members
Suggestions Serve it at room temperature; we also suggest taste it with a blonde, fruity and not bitter beer
More Information
Ingredients Buffalo milk, salt, rennet
Allergens Milk and products thereof
Weight 250 g x 8
Packaging Packaged in single bags with brine
Storage Conditions (packaged products) Keep refrigerated
Instructions for use Non forare la confezione
Nutrition Declaration Energy: 1080 kJ / 260 kcal
Fat: 23 g
of which saturates: 15,5 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 13 g
Salt: 0,6 g
Typical value per 100 g
The producer

Cooperativa Rivabianca - Paestum (SA) - Campania

Why we chose them
The cooperative Rivabianca was born from the initiative of some farmers in the plain of Paestum, with a long tradition of buffaloes and ensures breeding that its products are made with fresh milk, obtained exclusively by the members' stables. "Our manufacturing process preserves rhythms and craft gestures", says Rosa Maria Wedig, President of the Cooperative. "It developed in two phases: the natural fermentation at a temperature of 38 ° C and the spinning and cutting, at very high temperature, over 90 ° C. From this we have safe and healthy products"
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.