Italy's finest mozzarella since the year 1000, when Norman kings introduced the water buffalo to mainland Italy from Sicily.

The first written documentation of Mozzarella di Bufala date to the 12th century, in the writings of the monks of San Lorenzo in Capua. The kind monks offerd their primitive buffalo milk cheese, called "mozza" or "provatura," to weary pilgrims who arrived at their monastery.

The word Mozzarella derives from the Italian verb mozzare (to tear), explaining the production of the cheese, which is cropped by hand.

Production in and around Naples was briefly interrupted during World War II, when retreating Nazi's slaughtered the area's water buffalo herds, yet commenced a few years after the armistice was signed. The DOP production zone encompasses the entire provinces of Caserta and Salerno, as well as town districts in the provinces of Benevento, Naples and Frosinone, Latina and Roma.

The preferred Mozzarella of Neapolitans everywhere for an authentic Pizza Margherita, Insalata Caprese and eggplant dishes.

Makes the perfect Insalata Caprese, pairs well with grilled eggplant and tomatoes, or create your favorite vegetarian sandwich.

This cheese pairs well with a Barbera if you are using tomatoes, or a Pinot Grigio if you prefer a white wine.