Braided or Knotted Buffalo Mozzarella 250Gr

1. Pontine Buffalo Nodini (2x125g)

Buffalo Nodini – The Art of Hand-Tying

The nodino is a small work of dairy art. The spun buffalo curd is hand-tied while still warm and firm: this rapid and skilled gesture creates a firmer and "tougher" texture compared to classic mozzarella, making every bite irresistibly elastic and juicy.

The sensory experience: An explosion of fresh milk that is released as the knot's fibers are broken down under the teeth. Perfect for those who love to feel the "structure" of mozzarella.

Custodians' Tip: Ideal to enjoy plain as an appetizer or to accompany a platter of Bassiano prosciutto crudo.

Format: 250g bag (contains 2 nodini of 125g).

2. 250g Buffalo Braid

Buffalo Braid – The Triumph of Spun Curd

Beautiful to look at and even better to share. Our 250g braid is hand-braided by master cheesemakers from the Pontine coast. Thanks to its particular shape, the spun curd takes on a more compact and fibrous consistency on the surface, while maintaining an incredibly creamy and whey-rich core.

Why choose it: The braid is not just a mozzarella: it's an icon of the Italian festive table. Slicing it reveals its typical layered structure that perfectly retains the flavors of buffalo milk.

Custodians' Tip: The perfect centerpiece for a Sunday lunch. Accompany it with anchovies in oil or grilled peppers to enhance its milky sweetness.

Format: Single hand-braided piece of 250g.

🛡️ Custodian's Tips for Storage

To savor the full freshness of freshly-made buffalo mozzarella, follow these simple tips:

Out of the fridge: If you consume the mozzarella within 12-24 hours of delivery, leave it in its brine in a cool place, away from heat sources. The fridge alters its structure, making the curd too rigid.

If using the fridge: If you need to store it longer, keep it in the fridge, always in its whey. Before serving, however, remove the package from the fridge and immerse the closed bag in lukewarm water (about 30-35°C) for 10-15 minutes. This little trick "awakens" the milk and restores the original elasticity to the spun curd.

Never rinse: Never rinse the mozzarella under running water: you would wash away its flavor and natural saltiness.