Mozzarella and vegetables are two combinations that can create an exhilarating experience. That is not an exaggeration. In fact, it has been traditionally done for so long, in the home of the mozzarellas, Italy, and indeed it has been proven that beautiful dishes can be stemmed from these two combinations of delicacy. You want it simple, go ahead and grab tomatoes, basil and a piece of mozzarella and create a delicious Caprese salad, or you want to be a little bit more sophis

Pasta filata, as native Italians would use to refer to the delicate process of making Mozzarella cheese, involves incubation and curdling of the milk ingredients before the curds would then be stretched to be formed into balls of Mozzarella, the process that is depicted here. We continuously try to perfect this process to ensure that our mozzarella will always be the best quality possible. And as we carefully knead our mozzarella, your satisfaction will always be there in our

Bocconcini are small mozzarella cheese balls the size of an egg. Like other mozzarellas, they are semi-soft, white, and rindless unripened mild cheeses that originated in Naples. They are usually made from a combination of water buffalo and cow's milk. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling, and stretching. Each cheese is about the size, shape, and color of a hardboiled egg These “bite-sized” mozzarella balls are one to two