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Pizza da Piero 3 pack Pizza Bases
1 × €6.95
Pizza da Piero 3 pack Pizza Bases Subtotal: €6.95
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Mozzarella di Bufala 125g
About This Cheese
Fresh ball of Mozzarella produced by Fattorie Garofalo with a beautiful tearing texture, and soft lemony milky flavours. No other cheese epitomizes summer eating in quite the same way as mozzarella di bufala.
TypeSoft
Rennettraditional
RegionItaly
ProducerFattorie Garofola
Milkbuffalo
RindN/A
€4.20
Story
Although buffalo mozzarella is more expensive than cow milk versions, there is no comparison when it comes to flavour. Buffalo milk contains nearly twice as much fat as cow’s milk producing a sweeter and richer cheese.
Pasta filata cheeses are a category in their own – a particular way of making cheese, originating in Italy. The term translates from Italian as ‘spun paste’, they are referred to in English as stretched curd cheeses. To make stretched curd cheeses: First, the curd is left to ripen for a relatively long time reaching a high level of acidity thanks to the lactic acid produced by bacterial fermentation. The curd is then re-cut in a similar process to cheddaring; this removes more moisture and allows the acidity to continue to rise. Next the curd is ‘scalded’ in very hot whey or water, about 85°C. The curds are then kneaded until they are soft and stretchy, then pulled apart into the desired shape before being cooled in cold water. The most famous pasta filata cheese is of course mozzarella.
Producer
In 1962, the Garofalo family purchased their first farmland in Capua Italy and began breeding Mediterranean buffalo. Their cheeses are made using traditional techniques and made in the original bufalare – a typical round masonry structure in which fresh milk was transformed into mozzarella, caciocavallo, provola and ricotta. The Garofalo family care for the welfare and nutrition of their buffaloes every single day. Everything starts within their seven farms where their animals are free to roam over 3,100 hectares of fertile land, where they cultivate corn, wheat, barley, oats, medicinal herbs, triticale, and ryegrass. The care taken of the land, the buffalo and the cheese making process is evident in the cheeses they produce.
Goes Well With
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Recipes
FAQs
A
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
A
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
A
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: Pasteurized Buffalo’s Milk, Natural Whey,
Salt, Rennet
Allergens listed in bold
Nutritional values per 100g
Energy: 1157kJ / 279kcal
Fat: 24.0g
of which saturates: 17.8g
Carbohydrate: 0.8g
of which sugars: 0.8g
Protein: 15.0g
Salt: 0.8g
