Treccione di Bufala Affumicato Rivabianca

The Rivabianca cooperative was founded by a group of farmers from the Paestum Plain, who have a long-standing tradition of buffalo farming. It guarantees that the mozzarella is made with freshly milked milk, sourced exclusively from the members' own herds. "Our production process still retains traditional rhythms and techniques", explains Rosa Maria Wedig, President of the Cooperative, a farmer at heart before she is a producer. "It takes place in two stages: natural fermentation at a temperature of 38°C, and the stretching and cutting of the curd at a very high temperature, over 90°C. This ensures absolute guarantees of hygiene, safety and reliability". A mozzarella still cut by hand that wins you over at the first bite.