Mozzarella

These are processed using the traditional method that requires the use of natural yeasts that acidify the milk. To have a better conservation of the organoleptic properties of the milk, some types of Mozzarella are hand-spun, a process that does not submit cheese mass to a prolonged exposition to heat; the molding is made with specific machines that pre-determinates the weight. For many other types of mozzarella, that are sold basing on the different weights, we take care of the process of molding by hand: in doing so we are able to achieve unparalleled taste and delicacy.