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Mozzarella cheese

Apulian Mozzarella - Round Fiordilatte - gr. 200 package of 3 kg.

Apulian mozzarella (or fior di latte) is a stringy curd cheese, prepared with cow's milk. Mozzarella owes its name to the cutting operation performed to separate the individual pieces from the dough during the artisan processing. It is consumed mainly natural or accompanied by raw ham, other times with caprese (topped with a drizzle of extra virgin olive oil, tomatoes, oregano, basil) or used in salads. Mozzarella is also widely used on pizzas, calzones, rice balls and in many other traditional recipes, such as eggplant parmigiana, mozzarella in carrozza, baked lasagna.

Apulian Mozzarella - Round Fiordilatte - without lactose gr. 200 package of 3 kg.

Apulian mozzarella without lactose is a fresh spun paste product, whose lactose (sugar naturally contained in milk) has been broken down into two sugars (glucose and galactose), easily assimilated by the body, which allows consumers who have problems with dairy products, due to lactose intolerance, to finally taste a high quality product, without giving up one of the most appreciated local delicacies. Lactose-free mozzarella is ideal to be enjoyed natural, as an appetizer or side dish, or as an ingredient in the kitchen to make lots of tasty dishes.

Apulian Mozzarella - Braid gr. 500 package of 3 kg.

Apulian braid mozzarella is a fresh pasta filata product which, due to its particular processing (it is hand-knotted by the master cheesemakers), takes on the appearance of a braided ribbon and is among the most typical mozzarella formats and loved by even the most demanding consumers. The taste that inebriates the palate, leads this product to be one of the most used fresh cheeses, both natural and in the kitchen for the creation of many delicious dishes.

Apulian Mozzarella - Braids/Knots from gr. 150/200 package of 3 kg.

Mozzarella for its goodness is the queen of our tables and its quality begins with hot spinning during production and with the cutting made by expert cheesemakers, it acquires various shapes, including braids, knots, morsels of mozzarella as well as classic formats. The smaller pieces are used and appreciated at the table, especially as an appetizer or in salads.

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