Sfoglia of Italian Buffalo Mozzarella PDO
Our sfoglia of mozzarella is born from a close collaboration with the farmer for the selection of fresh buffalo milk. First of all, the milk comes from PDO area through farms at a maximum distance of 15 km from the dairy. Moreover, thanks above all to the morphology of our soil, the milk has excellent and always similar characteristics. In particular, all the milk comes from the uncontaminated areas of the upper Caserta area and the Middle Volturno Valley. A predominantly hilly area close to the Matese National Park and near the Taburno Camposauro Regional Park.
Buffalo Mozzarella VITAE is produced with the same techniques as 100 years ago. It begins with the processing of fresh milk within 16 hours of milking (although the disciplinary allows for processing within 60 hours). We continue with the use of the whey, the natural cooking by hand and finally we move on to salting in brine. All elements that characterize a strong craftsmanship of one of the best Italian products now available for sale online.
Shipping and Storage
VITAE’s mozzarella is shipped as soon as its production process ends and arrives at your Italian home within 24 hours. It is immersed in its water where it retains all its properties and is crammed into polystyrene containers to keep the temperature constant during the journey. In this way the quality is guaranteed and the product is ready to be tasted as soon as it arrives on your table.
To preserve its freshness avoiding possible storage in courier warehouses during the weekend, the product is shipped only from Monday to Wednesday.
Once the package has been opened, place all the contents in a bowl and leave the mozzarella in its preserving liquid until consumption. If away from heat sources, mozzarella does not need to be placed in the fridge. In the summer months, however, it is advisable to keep it in the fridge, possibly in closed polystyrene. Preserved in its water, all the properties of the product are saved, including its natural softness and shine.