Buffalo Milk

With the highest fat content of all milks commonly used in cheese-making, buffalo milk is responsible for the tangy, soft richness of one of Italy’s most delectable and prized cheeses, Mozzarella di Bufala Campana. Italians eat it along with thick slices of summer tomatoes, fragrant basil, and a drizzle of olive oil in the classic insalata caprese or simply use it to top the famous Pizza Margherita which hails from the same sunny southern Italian region of Campania. Coming Soon!!!