Organoleptic characteristics:\n\nAspect and texture: very soft, compact and elastic, white paste, weeping serumTastefresh with distinctive musky traces of buffalo milk\n\nServing suggestions: white wines, lagers. Red tomato preserve. On toasted bread.\n\nTechnical characteristics:\nMilk: full fat, raw / pasteurizes, buffalo milk\n\nProduction method: artisan\n\nPaste: stringy \n\nSalting: in brine\n\nRipening: none\n\nProduction period: throughout the year\n\nFats 52% \n\nProducers: dairies in various provinces of Campania and Lazio Whole cheese\n\nCompany History:\nSpinosa is a well-established producer of PDO Campana Buffalo Mozzarella and Buffalo Ricotta founded in 1994. Initially, the company specialized in distributing on local markets in the Campania and Lazio regions. \nToday, the experience of the early days has been enhanced with new ideas for a more strategic outlook able to satisfy new eating trends and demands. Company business activities are well organized and articulated: these go from research and planning to the technological efficiency of production units, with a closer focus on product innovation to speed up the already-started company internationalization process.
