"Your cheeses are a joy to create dishes with.
Twice a week freshly delivered,
I couldn't be happier!"

Chef Tito
Chef at Pane & Vino

Mozzarella - our most popular cheese

Mozzarella is a generic term for several kinds of Italian cheeses that are made using spinning and then cutting, hence the name, as the Italian verb "mozzare" means "to cut".

Our Mozzarella is made of cow's milk, in Italy it is referred to as "Fior di latte" (also written as "fiordilatte"), as to distinguish Mozzarella that's made from buffalo's milk.

We make our Mozzarella twice a week, according to the cheese-making traditions of Puglia, the region in Italy we come from.
It has to be fresh to fully appreciate its delicate texture and taste. After 4 days it can still be enjoyed on pizza or melted on bruschetta, but if you're planning to serve a delicious Italian Caprese salad for lunch, the Mozzarella has to be as fresh as possible.

Come and see us at one of the farmers' markets, because no supermarket can give you the freshness of our handcrafted Mozzarella. Once tasted you don't want anything else!

Caprese Salad

Cut three balls of Mozzarella in slices and place them in a salad bowl. Add four sliced tomatoes, some salt to taste and 6 or 7 basil leaves (torn, not cut).

Mix and add a generous drizzle of extra virgin olive oil.

Caprese salad