Information for allergy sufferers: See highlighted ingredients
Vollfett-Frischkäse, aus pasteurisierter Büffelmilch
The first Italian mozzarella made from buffalo milk was produced by Benedictine monks around the year 1200. Buffalo cheese is significantly softer and smoother than cheese made from cow's milk, and connoisseurs appreciate its subtle but aromatic musky flavour. The DOP seal guarantees that buffalo mozzarella comes from one of the seven provinces in the Campania and Lazio regions that are entitled to produce it. The name mozzarella comes from the Italian word mozzare, to cut off: in the production process the cheesemaker cuts off the amount of dough they need for a ball.