In 1956, a young Umberto Somma arrived in Australia with no more than a few shillings in his pocket, a 90 litre copper pan and a dream. The young man from a small Italian village of Pimonte in Napoli, set about to introduce Australia to his traditional Italian fresh specialty cheeses. Umberto’s traditional Italian cheese making processes are the legacy that he has passed onto his two sons Joseph and Max, who now lead the Paesanella Cheese Manufacturers organisation. Their commitment to never compromise the quality, formula and vision of their product is testament to the true Italian cheese making way. Paesanella Cheese Manufacturers is now a brand that is recognised widely in the Australian dairy industry as an award winning, high quality product and are widely used in the hospitality industry from catering to fine dining restaurants.
Using fresh buffalo milk sourced from farms in Victoria and Queensland, Paesanella's buffalo mozzarella is made uses traditonal techniques. The high fat content in buffalo milk produces a rich, semi soft cheese ideal salads and baked dishes or as a topping for pizzas.
Weight: 1kg - Fixed Weight
Type: Stretched Curd
Region: Sydney, NSW
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