The "Aversana" school today provides the same production techniques as 100 years ago: use of whey starter, natural cooking by hand and salting in brine. All elements that characterize a strong craftsmanship.

Buffalo mozzarella from Campania, fresh stretched curd cheese Ingredients: Buffalo milk, salt, rennet. Store in the refrigerator at +4°C to +10°C. Produced and packaged by Caseificio Il Casolare Snc.