Once upon a time, on an island nor far from Mt. Vesuvius, in the land of mozzarella, a great castle was built upon the sea. It looked across the olive orchard-covered hills and grasslands of Ischia, where buffaloes grazed – just as they do across all of Campana and Southern Italy. Their rich, volcanic soil helps buffaloes produce the proper milk for mozzarella di bufala, burrata, scamorza and other special cheeses that travel from the villages near the aragonne castle to tables around the world.
"With old techniques and modern technology, La Latteria transforms this milk into no less than 12 varieties of cheese with their own distinct flavor and profiles, based on Italian models. This includes fresh cheeses, such as Ricotta and (of course) Mozzarella, both clean and sweet in flavor; aged cheeses, like the spicy Paprika Buffalino, buttery Appia Vecchia and delightfully tangy Marrone di Veneto; and yogurt with a complex tang, thanks to the addition of much more probiotics than its commercialized counterparts." ...
Read full review here: http://www.pepper.ph/la-latteria-water-buffalo-dairy-company-make-change/