This southern Italian cheese is made from local organic milk by the pasta filata method. In Italy, mozzarella is served the day it is made and can be kept in brine but we recommend consuming it immediately to taste the freshness.
Most popular mozzarella recipes will serve this cheese on pizza and in pasta dishes. We also recommend it as a simple Caprese salad served with sliced tomatoes, basil, salt, pepper, and extra virgin olive oil.
pasteurized organic milk, citric acid, salt, cheese cultures and enzymes