Facebook Instagram Youtube Tripadvisor
Formaggi Freschi

Formaggi Stagionati

Derivati del Latte

Dolci al Cucchiaio

Specialità di Bufalo

our production

Home / Products

PRODUCTS

Award-winning mozzarella, a certified supply chain, and hospitality to remember.

Our cheeses: a blend of tradition and innovation

1st place at the Mozzarella Championship in 2022 and 2023

We specialise in making mozzarella. But that’s not all!

Choose your destination and set off on your journey.

Milk sourced exclusively from our own buffaloes. A closed supply chain: 100% traceable, 100% ours.

Handcrafted and sustainable production. From farm to counter, with no shortcuts.

Over 30 unique varieties: fresh and mature cheeses, plus local specialities.

Formaggi Freschi a pasta filata

Formaggi

Derivati del latte

Dolci al cucchiaio

Specialità e Fantasie di bufalo

Original

Technical Specifications

Product: Mozzarella in 125 g, 250 g and 500 g packs.
Ingredients: Buffalo milk, salt, rennet.
GMOs: None.
Allergens: Yes (milk)
Description: This is a PDO stretched-curd cheese made from buffalo milk sourced from our own farm. Natural whey starter and rennet are added to the milk, which is then sent for coagulation. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is manually stretched and shaped. After a brief soak in cold water to firm up, the product is salted in ‘salsetta’ brine. The product is sold in packs with its own brine.

Organoleptic Characteristics: The product is spherical in shape. The colour of the cheese is pearly white. The flavour is savoury and distinctive with wild notes. The texture is elastic and flaky. Externally, it has a firmer, glossy surface.

Average nutritional values at production per 100g
Energy: 1169 kJ 282 kcal
Fat: 24g
of which saturated fatty acids: 17g
Carbohydrates: 0.5g
of which sugars: 0.5g
Protein: 16g
Salt: 0.8g

Technical specifications

Product: Bocconcino 50 g
Ingredients: Buffalo milk, salt, rennet.
GMOs: None.
Allergens: Yes (milk)
Description: This is a PDO stretched-curd cheese made from buffalo milk sourced from our own farm. Natural whey starter and rennet are added to the milk, which is then sent for coagulation. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is manually stretched and shaped. After a brief soak in cold water to firm up, the product is salted in ‘salsetta’ brine. The product is sold in packs with its own brine.

Organoleptic Characteristics: The product is spherical in shape. The colour of the cheese is pearly white. The flavour is savoury and distinctive with wild notes. The texture is elastic and flaky. Externally, it has a firmer, glossy surface.

Average nutritional values at production per 100g
Energy: 1169 kJ 282 kcal
Fat: 24g
of which saturated fatty acids: 17g
Carbohydrates: 0.5g
of which sugars: 0.5g
Protein: 16g
Salt: 0.8g

Technical specifications

Product: Cardinali 15 g
Ingredients: Buffalo milk, salt, rennet.
GMOs: None.
Allergens: Yes (milk)
Description: This is a PDO stretched-curd cheese made from buffalo milk sourced from our own farm. Natural whey starter and rennet are added to the milk, which is then sent for coagulation. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is manually stretched and shaped. After a brief soak in cold water to firm up, the product is salted in ‘salsetta’ brine. The product is sold in packs with its own brine.

Organoleptic Characteristics: The product is spherical in shape. The colour of the cheese is pearly white. The flavour is savoury and distinctive with wild notes. The texture is elastic and flaky. Externally, it has a firmer, glossy surface.

Average nutritional values at production per 100g
Energy: 1169 kJ 282 kcal
Fat: 24g
of which saturated fatty acids: 17g
Carbohydrates: 0.5g
of which sugars: 0.5g
Protein: 16g
Salt: 0.8g

Technical Specifications

Product: Mozzarellona, 500 g to 3 kg
Ingredients: Buffalo milk, salt, rennet.
GMOs: None.
Allergens: Yes (milk)
Description: This is a stretched-curd cheese made from buffalo milk sourced from our own farm. Natural whey starter and rennet are added to the milk, which is then sent for coagulation. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is manually stretched and shaped. After a brief soak in cold water to firm up, the product is salted in ‘salsetta’ brine. The product is sold in packs with its own brine.

Organoleptic Characteristics: The product is spherical in shape. The colour of the cheese is pearly white. The flavour is savoury and distinctive with wild notes. The texture is elastic and flaky. Externally, it has a firmer, glossy surface.

Average nutritional values at production per 100g
Energy: 1169 kJ 282 kcal
Fat: 24g
of which saturated fatty acids: 17g
Carbohydrates: 0.5g
of which sugars: 0.5g
Protein: 16g
Salt: 0.8g

Technical Specifications

Product: Provola, 50 g to 500 g
Ingredients: Buffalo milk, salt, rennet.
GMOs: None.
Allergens: Yes (milk)
Description: This is a PDO stretched-curd cheese made from buffalo milk sourced from our own farm. Natural whey starter, lactic acid bacteria and rennet are added to the milk, which is then sent for coagulation. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is manually stretched and shaped. After a brief soak in cold water to firm up, the product is salted in ‘salsetta’ brine and smoked using straw produced on the farm’s fields. The product is sold in pouches with its own brine.

Organoleptic Characteristics: The product is spherical in shape. The colour of the cheese is pearly white; on the outside, it is amber-yellow with brown streaks. The flavour is savoury and distinctive, with notes of game and smoke. The texture is elastic and flaky. Externally, it has a firm, uneven surface due to the smoking process to which the product has been subjected.

Average nutritional values at production per 100g
Energy: 1169 kJ 282 kcal
Fat: 24g
of which saturated fatty acids: 17g
Carbohydrates: 0.5g
of which sugars: 0.5g
Protein: 16g
Salt: 0.8g

Technical specifications

Product: Braided cheese, 250 g to 3 kg
Ingredients: Buffalo milk, salt, rennet.
GMOs: None.
Allergens: Yes (milk)
Description: This is a PDO stretched-curd cheese made from buffalo milk sourced from our own farm. Natural whey starter and rennet are added to the milk, which is then sent for coagulation. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is manually stretched and shaped. After a brief soak in cold water to firm up, the product is salted in ‘salsetta’ brine. The product is sold in packs with its own brine.

Organoleptic Characteristics: The stretched-curd cheese is manually shaped into a plait.

Average nutritional values at production per 100g
Energy: 1169 kJ 282 kcal
Fat: 24g
of which saturated fatty acids: 17g
Carbohydrates: 0.5g
of which sugars: 0.5g
Protein: 16g
Salt: 0.8g

Technical Specifications

Product: Ricotta, 50 g to 1 kg
Ingredients: Buffalo milk, salt, rennet.
GMOs: None.
Allergens: Yes (milk)
Description: A dairy product obtained by the acid-thermal coagulation of whey from the production of Campania Buffalo Mozzarella PDO. The whey, to which starter culture and salt have been added, is heated to a temperature above 85°C. Once the ricotta has risen to the surface, it is collected and placed in a mould, which gives it its traditional truncated cone shape. It is left to drain on draining tables, wrapped and transferred to a cold room for cooling.

Organoleptic Characteristics: It is a soft-textured product with a fine grain and a pearly white colour. It has a truncated conical shape. It has a sweet, slightly intense and aromatic flavour.

Average nutritional values at production per 100g
Energy: 532 kJ 128 kcal
Fat: 10.5g
of which saturated fatty acids: 7.4g
Carbohydrates: 3.5g
of which sugars: 3.5g
Protein: 5g
Salt: 0.1g

Technical specifications

Product: White or smoked Scamorza
Ingredients: Buffalo milk, salt and rennet.
GMOs: None.
Allergens: Milk
Description: This is a stretched-curd cheese made from buffalo milk. Rennet is added to the milk, which is then left to coagulate. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is first stretched and then shaped. After a brief soak in cold water to firm it up, the product is salted in brine and, if required, smoked using natural wood shavings or straw.

Organoleptic Characteristics: Scamorza has a characteristic pear-shaped form, with a sort of constriction at the top that allows the wheels to be tied together with raffia string. The rind is elastic, smooth and thin, ivory-white in colour; the cheese itself is compact, light yellow in colour and free of holes. The flavour is pleasantly sweet and fresh. Smoked scamorza has an amber-coloured rind and a decidedly more intense and pronounced flavour.

Average nutritional values at production per 100g
Energy: 281 kJ 1164 kcal
Fat: 23.5g
of which saturated fat: 15.2g
Carbohydrates: 0g
of which sugars: 0g
Protein: 17.3g
Salt: 1.1g
Fibre: 0g

Technical specifications

Product: White or smoked Scamorza
Ingredients: Buffalo milk, salt and rennet.
GMOs: None.
Allergens: Milk
Description: This is a stretched-curd cheese made from buffalo milk. Rennet is added to the milk, which is then left to coagulate. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is first stretched and then shaped. After a brief soak in cold water to firm it up, the product is salted in brine and, if required, smoked using natural wood shavings or straw.

Organoleptic Characteristics: Scamorza has a characteristic pear-shaped form, with a sort of constriction at the top that allows the wheels to be tied together with raffia string. The rind is elastic, smooth and thin, ivory-white in colour; the cheese itself is compact, light yellow in colour and free of holes. The flavour is pleasantly sweet and fresh. Smoked scamorza has an amber-coloured rind and a decidedly more intense and pronounced flavour.

Average nutritional values at production per 100g
Energy: 281 kJ 1164 kcal
Fat: 23.5g
of which saturated fat: 15.2g
Carbohydrates: 0g
of which sugars: 0g
Protein: 17.3g
Salt: 1.1g
Fibre: 0g

Technical specifications

Product: Buffalo milk cream
Ingredients: Buffalo milk, buffalo cream, maize starch, carrageenan (E407), salt, lactic acid (E270)
GMOs: None.
Allergens: Yes (milk)
Description: Product made from buffalo milk and buffalo cream sourced from the farm’s own herd and subjected to pasteurisation. Organic cornflour and organic carrageenan are added during production. Salt and lactic acid are added to the product as acidity regulators.

Organoleptic characteristics: The product has a creamy, smooth and velvety texture. It is pearly white in colour. It has a pleasant milky aroma with characteristic almond notes. The flavour is sweet, slightly savoury and with a slightly tangy aftertaste.
Average nutritional values at production per 100g
Energy: 1000 kJ 241 kcal
Fat: 19.3 g
of which saturated fatty acids: 13.6 g
Carbohydrates: 12.4 g
of which sugars: 7 g
Protein: 3.7 g
Salt: 1.4 g
Fibre: 1.5 g

Technical data sheet information

Product: Chocolate pudding
Ingredients: Buffalo milk (sucrose, modified starch, low-fat cocoa powder (20%), vegetable fats (coconut), skimmed milk powder, thickeners (carrageenan, xanthan gum), salt, flavourings (vanilla flavouring agents).
GMOs: None.
Allergens: Milk, soya and derivatives due to cross-contamination.
Description: Dessert made from pasteurised buffalo milk with the addition of a semi-finished product for ice cream.

Organoleptic Characteristics: A creamy, sweet product with a characteristic chocolate flavour.

Average nutritional values at production per 100g
Energy: 549 kJ 131 kcal
Fat: 6.5 g
of which saturated fat: 4.4 g
Carbohydrates: 13.7 g
of which sugars: 8.2 g
Protein: 4.3 g
Salt: 0 g
Fibre: 0.4 g

Technical data sheet information

Product: Chocolate pudding
Ingredients: Buffalo milk (sucrose, modified starch, low-fat cocoa powder (20%), vegetable fats (coconut), skimmed milk powder, thickeners (carrageenan, xanthan gum), salt, flavourings (vanilla flavouring agents).
GMOs: None.
Allergens: Milk, soya and derivatives due to cross-contamination.
Description: Dessert made from pasteurised buffalo milk with the addition of a semi-finished product for ice cream.

Organoleptic Characteristics: A creamy, sweet product with a characteristic chocolate flavour.

Average nutritional values at production per 100g
Energy: 549 kJ 131 kcal
Fat: 6.5 g
of which saturated fat: 4.4 g
Carbohydrates: 13.7 g
of which sugars: 8.2 g
Protein: 4.3 g
Salt: 0 g
Fibre: 0.4 g

Technical Specifications

Product: Cardinali alla panna
Ingredients: Buffalo milk, cream, salt, rennet
GMOs: None.
Allergens: Milk
Description: During the production of Campania buffalo mozzarella, small 20 g mozzarella balls are formed; after the salting stage, these are mixed with buffalo milk cream. The product is then packaged in trays/tins.

Organoleptic characteristics: A blend of harmoniously combined flavours. The chewy, savoury bites and the creamy, sweet cream.

Average nutritional values at production per 100g
Energy: 1089 kJ – 263 kcal
Protein: 14 g
Fat: 20 g
of which saturated fat: 15 g
Carbohydrates: 2.2 g
of which sugars: 2.2 g
Fibre: 0 g
Salt: 0.4 g

Technical Specifications

Product: Burrata made with buffalo milk
Ingredients: Buffalo milk, cream, salt, rennet.
GMOs: None.
Allergens: Milk
Description: During the production of Campania-style buffalo mozzarella, balls of mozzarella weighing approximately 125 g are formed; whilst still warm, these are shaped into a pouch. A filling consisting of shredded mozzarella and cream is placed inside the pouch. The pouch is then sealed and the product salted. The product is then packaged in trays/jars or hand-tied bags, with or without brine.

Organoleptic Characteristics: It has a characteristic pouch shape with a creamy centre consisting of cream and shreds of stretched curd. The cheese is pearly white in colour, with a glossy surface. The texture is elastic and flaky on the outside, creamy on the inside. The flavour is pleasantly sweet and delicate with hints of wildness.

Average nutritional values at production per 100g

Energy: 1009 kJ – 243 kcal
Protein: 14g
Fat: 20g
of which saturated fat: 13g
Carbohydrates: 1.8g
of which sugars: 1.8g
Fibre: 0g
Salt: 1g

 

Technical Specifications

Product: Cacio-style buffalo cheese
Ingredients: Buffalo milk, salt and rennet.
GMOs: None.
Allergens: Milk
Description: This is a stretched-curd cheese made from buffalo milk. Liquid calf rennet is added to the milk, which is then left to coagulate. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is stretched, followed by shaping into the traditional pear-shaped form with a ‘testina’ (small head). After firming in cold water, the product is salted in brine for a period varying according to its weight. The maturing period is approximately one month.

Organoleptic Characteristics: Caciocavallo is pear-shaped with a ‘testina’. The rind is hard, smooth, thin and glossy; the paste is elastic in the freshly matured product and becomes crumbly and flaky over time. It has a sweet, buttery flavour when moderately matured, and a tangy flavour when fully matured.

Average nutritional values at production per 100g
Energy: 365 kJ 1514 kcal
Fat: 28.2 g
of which saturated fat: 18.2 g
Carbohydrates: 0 g
of which sugars: 0 g
Protein: 27.7 g
Salt: 1.5 g
Fibre: 0 g

Technical specifications

Product: CacioBu
Ingredients: Buffalo milk, salt and rennet.
GMOs: None.
Allergens: Milk
Description: This is a stretched-curd cheese made from buffalo milk. Liquid calf rennet is added to the milk, which is then left to coagulate. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is stretched and then shaped into a cylindrical form. After firming in cold water, the product is salted in brine for a period varying according to its weight. The maturing period is approximately 10–20 days.

Organoleptic Characteristics: CacioBu has a cylindrical shape. The rind is soft, thin and glossy; the texture is elastic, with a sweet, buttery flavour.

Average nutritional values at production per 100g
Energy: 365 kJ 1514 kcal
Fat: 28.2 g
of which saturated fat: 18.2 g
Carbohydrates: 0 g
of which sugars: 0 g
Protein: 27.7 g
Salt: 1.5 g
Fibre: 0 g

Technical specifications

Product: CacioBu with truffle
Ingredients: Buffalo’s milk, truffle (black truffle, water, salt, flavourings), salt and rennet.
GMOs: None.
Allergens: Milk – May contain traces of nuts (WALNUTS and PISTACHIOS)
Description: This is a stretched-curd cheese made from buffalo milk. Liquid calf rennet is added to the milk, which is then left to coagulate. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is stretched with the addition of black truffle, followed by shaping into a cylindrical form. After firming in cold water, the product is salted in brine for a period varying according to its weight. The maturing period is approximately 10–20 days.

Organoleptic Characteristics: CacioBu has a cylindrical shape. The rind is soft, thin and glossy; the texture is elastic, the flavour sweet and buttery with a truffle aroma.

Average nutritional values at production per 100g
Energy: 365 kJ 1514 kcal
Fat: 28.2 g
of which saturated fat: 18.2 g
Carbohydrates: 0 g
of which sugars: 0 g
Protein: 27.7 g
Salt: 1.5 g
Fibre: 0 g

Technical specifications

Product: Cruschello
Ingredients: Buffalo milk, Senise PGI peppers, salt, rennet
GMOs: None.
Allergens: Milk
Description: This is a stretched-curd cheese made from buffalo milk. Liquid calf rennet is added to the milk, which is then left to coagulate. Maturation is achieved through natural lactic fermentation. Once the maturation phase is complete, the curd is stretched, with Senise IGP peppers added, followed by shaping into a cylindrical form. After firming in cold water, the product is salted in brine for a period varying according to its weight. The maturing period is approximately 10–20 days.

Organoleptic Characteristics: Cruschello has a cylindrical shape. The rind is soft, thin and glossy; the texture is elastic, with a sweet, buttery flavour and notes of Senise PGI pepper.

Average nutritional values at production per 100g
Energy: 365 kJ 1514 kcal
Fat: 28.2 g
of which saturated fat: 18.2 g
Carbohydrates: 0 g
of which sugars: 0 g
Protein: 27.7 g
Salt: 1.5 g
Fibre: 0 g

Technical specifications

Product: Bufarello
Ingredients: Buffalo milk, salt and rennet.
Allergens: Milk
Origin of milk: ITALY – “Eredi di G.Iemma” buffalo farm, Cioffi, Eboli (SA)
Description: Artisanal soft-textured cheese with a washed rind, made from buffalo milk and aged for a minimum of 20 days.
It is cylindrical in shape with an average weight of 350 g.

Organoleptic characteristics: A thin, ivory-white rind treated periodically with water and salt; any mould growth on the rind is not to be considered a defect.
Edible rind. The paste varies in colour from white to straw-yellow and has a firm texture. The flavour is sweet with a slight tang; the aroma has hints of cooked and toasted milk.

Serving instructions: Remove from the fridge at least 30 minutes before serving. The rind is edible. Excellent served with fig jam.
Storage instructions: It is recommended to store in the fridge at +4°C and consume at room temperature.

Average nutritional values at production per 100g
Energy: 340kJ 1564kcal
Fat: 27.1g
Carbohydrates: 0.8g
Protein: 21g

Technical specifications

Product: Cuor di Bufala
Ingredients: Buffalo milk, salt, rennet, lactic acid bacteria, Penicillium c.
Allergens: Milk
Origin of milk: ITALY – “Eredi di G. Iemma” buffalo farm, Cioffi, Eboli (SA)
Description: Artisanal soft cheese with a bloomy rind, made from buffalo milk and aged for a minimum of 25 days.
It is heart-shaped and has an average weight of 280 g.

Organoleptic characteristics: White rind with edible noble moulds from the Penicillium family.
Soft, elastic paste with a pale straw colour.
A mild cheese with notes of wild berries and dried fruit.

Serving instructions: Remove from the fridge at least 30 minutes before serving. The rind is edible. Excellent served with dried apricots or pear jam.

Storage instructions: It is recommended to store at +4°C and consume at room temperature with the rind.

Average nutritional values at production per 100g
Energy: 340kJ 1564kcal
Fat: 27.1g
Carbohydrates: 0.8g
Protein: 21g

Technical Specifications

Product: Peperello
Ingredients: Buffalo milk, salt, rennet and pink peppercorns
Allergens: Milk
Origin of milk: ITALY – “Eredi di G.Iemma” buffalo farm, Cioffi, Eboli (SA)
Description: Artisanal cheese with a cylindrical shape and a thin, straw-yellow rind, which may feature small specks caused by the peppercorns; any mould growth on the rind is not to be considered a defect. Average weight approximately 310 grams.

Organoleptic characteristics: The paste varies in colour from white to straw-yellow; it has a firm texture. On the nose, hints of cooked milk and spices; aromatic yet delicate.

Serving instructions: Remove from the fridge at least 30 minutes before serving. The rind is edible. Excellent served with wild orange marmalade or with a white wine that does not have a particularly intense bouquet.

Storage instructions: Best kept in the fridge at +4°C and eaten at room temperature.

Average nutritional values at production per 100g
Energy: 344kJ 1380kcal
Fat: 30.88g
Carbohydrates: 0.5g
Protein: 14.05g

Technical Specifications

Product: Fior di Bufala
Ingredients: Buffalo milk, salt, rennet, lactic acid bacteria, Penicillium c.
Allergens: Milk
Origin of milk: ITALY – “Eredi di G. Iemma” buffalo farm, Cioffi, Eboli (SA)
Description: Artisanal soft cheese with a bloomy rind and cylindrical shape. Average weight 240g. Soft, crumbly, compact and white texture. Cheese produced by acid-presamic coagulation using vegetable rennet made in-house from artichokes.

Organoleptic characteristics: The flavour has notes of milk and yoghurt, with a creamy texture.

Serving instructions: Remove from the fridge at least 30 minutes before serving. The rind is edible. Recommended pairing: Prosecco

Storage instructions: Store in the fridge at +4°C and serve at room temperature.

Average nutritional values at production per 100g
Energy: 349kcal 1444kJ
Fat: 32.94g
Carbohydrates: 0.5g
Protein: 13.56g

Technical Specifications

Product: Buffalo butter
Ingredients: Buffalo cream.
GMOs: None.
Allergens: Milk
Description: It is produced by maturing the cream obtained from skimming buffalo milk and subsequently churning it. It is packaged by hand in blocks weighing 125–250 g.

Organoleptic characteristics: A creamy product that melts in the mouth, with a sweet/sour taste and a characteristic pronounced diacetyl flavour.

Average nutritional values at production per 100 g
Energy: 758 kJ 3118 kcal
Fat: 83.4 g
of which saturated fat: 48.8 g
Carbohydrates: 1.1g
of which sugars: 1.1g
Protein: 0.8g
Salt: 0.1g
Fibre: 0g