Product Description
12 Buffalo Mozzarella Ciliegine
12 Balls
You may find Laverstoke's
buffalo mozzarella is firmer than the mozzarella you are accustomed to eating in
the UK. This is due to the freshness. The fresher the cheese, the more elastic
and springly the curd. As the cheese ages it becomes softer.
The
distinguishing features of a superior fresh mozzarella are all in the
taste.
How should you eat it?
Consider the firmness
of the mozzarella before deciding how you are going to eat it.
It is very
firm - serve it as eaten in Italy, completely naturally - simply cut in half and
eaten with your fingers! When mozzarella is really fresh, you will experience a
burst of freshness, the milk will ooze out... Southern Italians say that if you
don't have a mess on your face, you aren't eating mozzarella! This is what fresh
mozzarella is really about.
If it is less firm it is best eaten as Insalata
Caprese - with tomato, fresh basil and olive oil - a wonderful Italian antipasto
(starter) - for a variety you can add olives, balsamic vinegar, garlic.
And
if you haven't managed to eat it whilst it was very firm - it is still lovely if
you add it to your Tomato Pasta. But in a nutshell once you are ready to serve
it, tear the ball of mozzarella into chunks and add to the sauce. Tear a handful
of basil leaves and add to the sauce. Turn off the heat - Pour over the pasta.
Mmmh...delicious!
Storage
Keep refrigerated below 5ºC until ready to eat. Bring up to room temperature
naturally and drain.
Consume within 3 days of opening.
Prepare & Use
Enjoy at room temperature.
Allergen Information
Ingredients
Buffalo Milk, Salt, Rennet.
Nutritional Data
Nutrition
| Typical values |
|
per 100g |
| Energy |
|
1160kj |
| Energy |
|
280kcal |
| Protein |
|
11.8g |
| Carbohydrate |
|
0.6g |
| Fat |
|
25.7g |
Storage:
Eat at room temperature
Consume within 3 days of opening
Keep refrigerated below 5°C
Haven't eaten the other products yet, but happy so far, thanks.
Ideal for my starter recipe. To date, best flavoured Mozzerella.
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