Our Buffalo mozzarella is handcrafted and made from 100% fresh buffalo milk produced on the farm.
Tenuta dei Guitti is a dairy farm that covers about 250 acres in Agro Pontino (Lazio). The constant review of the welfare of buffaloes through free stall shelters, pools with running water, outdoor paddock shelters equipped with showers and bunks to sleep, ensure a high quality fresh milk. The handwork of mozzarella cheese is run by master cheesemakers according to traditional method and the result of all this is the genuineness of mozzarella, a unique product of unmistakable taste and intense flavor.
Buffalo Mozzarella is a “still alive” food , composed only of natural products (milk, salt, rennet) without preservatives. The outside has a white porcelain with a thin crust of about an inch with a smooth surface. Characteristic flavor and delicate.
How to store and taste better Buffalo Mozzarella
Buffalo milk has is slightly richer in fats than cow milk, and that gives buffalo mozzarella a more buttery taste.
Mozzarella di Bufala contains no preservatives and is a food "alive", composed only of natural products (milk, salt, rennet). After its production, It is immersed in the "water spinning" to which is added salt and diluted serum. This type of liquid is crucial because it gives Buffalo Mozzarella the right tone of salting, enhancing the flavor and organoleptic qualities. Furthermore, this liquid can extend the life of the product and ensure proper storage.
Conservation
The liquid in which it is immersed buffalo mozzarella can extend the life of the product, ensuring proper storage. Generally, the buffalo mozzarella is kept immersed in the liquid of government for at least 6 days at a temperature of about 10-15 ° C without losing its characteristics. After this period the product begins to lose consistency, the outside begins to fall apart, it loses its characteristic structure to leaf and begins to have a consistency more "buttery", therefore should be consumed cooked. If It is stored in the fridge, to appreciate its features you should keep it at room temperature for at least half an hour, then soak for five minutes in hot water at 35-40 ° C, but as a fresh product is recommended consumed in the shortest time possible. Conversely, if it is cooked is a good idea to take it off the liquid and leave in refrigerator for several hours so that it can be separated from any excess liquid and gain consistency.
To best enjoy the Mozzarella di Bufala
1. As a fresh product, eat as soon as possible!
2. Always keep it immersed in its own liquid, until the moment of eating it.
3. Keep in a cool place (possibly in the summer, in the refrigerator at least 12° C), the ideal is to keep intact the envelopes in a cool water bath (15° C) in summer and warm (18-20° C) in winter.
4. Kept in a refrigerator at low temperature before eating should be left at least half an hour at room temperature before putting it in hot water or you can soak in hot water (35-40°) for about five minutes
5. For cooking, it should be removed from its liquid and held for several hours in the fridge, so it can be separated from the water in excess, earning the right consistency.
Mode of consumption
Once you open the package, it reverses all the contents (liquid and mozzarella cheese) in a steel or ceramic bowl and allow to rest until the time of consumption (so that the mozzarella, taken in advance of its liquid, it dries excessively thus losing its natural softness and shine). Once put in the pot and cut for use, any portion remaining liquid should never be put back in order to avoid its excessive softening and salting.
