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Weight: 250
Maturation:
Cheese Type: Fresh Cheese, pasta filata, spun paste
Mozzarella originates from Southern Italy and is only produced in 2 places, Paestum in Campania region and Foggia in Puglia region. Early records show that the Romans were already producing a similar type of cheese from sheep’s milk in the middle of the first century A.D. With the emergence of water buffalo farming in the 16th century, the switch from sheep’s milk mozzarella to ‘mozzarella di bufala’ came into effect. The name “mozzarella” comes from the Italian verb ‘mozzare’ which means ‘to separate’.
The pasta filata Mozzarella has a fresh, soft, and semi elastic texture. Queen of the Mediterranean cuisine, this Italian product is floral, mild, milky, and slightly sour.
Add it in your salad or pizza, it will please your palate with its freshness.
Store inthe fridge. Once opened consume within 2 days.
Wine Pairing:
Light red wines (Pinot noir, Beaujolais)
Fresh young white wines (Sauvignon, Chenin, Vermentino)
Sparkling wines (Champagne, Cava, Prosecco)
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