Code: PR02
Product: Buffalo Mozzarella DOP
Supplier: Pont Reale
Size: 5x50g, 250 gr bags, in a 2.5 kg box
Order in: cases
Case Size: 10 bags of 250 gr (5×50 gr balls)
Shelf Life: Approximately 15 days from the receipt of your order
$159.00
Buffalo Mozzarella DOP is produced with the milk of domestic Italian water buffalo, specifically Campania, and it bears the POD certification.
Buffalo mozzarella has a porcelain white color and is known as the pearl of the table. It’s a flavorful fresh stringy textured cheese with a very thin rind. When you cut into it its delicious white milky liquid seeps out. Buffalo milk is higher in calcium and protein, and lower in cholesterol than cow’s milk – making this product a healthier alternative over a regular mozzarella.
Fresh buffalo mozzarella should be eaten alone, or it can be part of many recipes including toppings on pizza and sandwiches. If kept in the fridge, it should sit for at least 20 minutes at room temperature before being served.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
Code: PR02
Product: Buffalo Mozzarella DOP
Supplier: Pont Reale
Size: 5x50g, 250 gr bags, in a 2.5 kg box
Order in: cases
Case Size: 10 bags of 250 gr (5×50 gr balls)
Shelf Life: Approximately 15 days from the receipt of your order
Weight | N/A |
---|---|
Dimensions | 1 × 1 × 1 cm |
Weight | 2.5 kg |
$5.95
Pecorino cheese with black peppercorns is a cheese of long Sicilian tradition. While some say that the original recipe included not just the black peppercorns in the cheeses’ inner core, but the skin was also lined with chopped black pepper – a different processing that allows to flavor the cheese, protecting it at the same time, avoiding the “discomfort” of eating pepper grains.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
Caprino goat, cows’ cheese is produced in Lombardy by Mauri.
Caprino Cow (80 gr x 2 logs)
Its production is simple. The milk is then heated to promote coagulation that takes place within 24 hours. Once the coagulation occurs, the curd is removed to a mold without milling. The molds sit for a period of 24 hours for the whey to drain out completely. The cheese is then salted and turned several times and then allowed to age depending on product desired.
It has a mellow goat flavor and a hint of spice in the finish.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
$6.35/100 gr
This is the alter ego of ‘Bitto’ cheese, produced mainly in the autumn, winter and spring months is made exclusively on the alpine pastures. Like Bitto, it was awarded denomination of protected origin (DOP) status in 1995. It can be ripened with excellent results but it is often preferred fresh on its own or as an ingredient of traditional Valtellina recipes.
This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.
$5.77
It is a fresh cheese made from raw and whole sheep’s milk. It takes on a spicy taste and persistent aroma, thanks to the short maturation of 10 days. The rind is soft and wrinkled, the paste is soft but compact, with minimal holes.
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