Made the authentic Italian way - with rich buffalo milk - this stretched, pulled and moulded cheese has a mild, milky taste and a soft and cheqy texture. Eat it like the Italians do, in a caprese salad with tomatoes and basil, melt it on pizza and crostinis or bake it into a lasagna - it's a slice of Italy on your plate.
Refrigerate at (+) 4°C or below
