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La mozzarella artigianale

Per produrla occorrono 5-6 ore contro le 1-1,5 ore di quella industriale, questa mozzarella ha una complessità nei profumi e nell’aroma molto più ampia ed un’acidità lattica naturale più marcata, usando il latte di massa di una singola stalla si trasferisce un’ impronta più decisa al prodotto e può cambiare di volta in volta anche nel colore; più o meno gialla a seconda dell’alimentazione delle bovine



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La mozzarella artigianale

Per produrla occorrono 5-6 ore contro le 1-1,5 ore di quella industriale, questa mozzarella ha una complessità nei profumi e nell’aroma molto più ampia ed un’acidità lattica naturale più marcata, usando il latte di massa di una singola stalla si trasferisce un’ impronta più decisa al prodotto e può cambiare di volta in volta anche nel colore; più o meno gialla a seconda dell’alimentazione delle bovine

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