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Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito

Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito

Online sale of typical Italian Caseificio Artigianale Esposito products, buy Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito


Mozzarella di Bufala Campana di Battipaglia - 2 x 125 gr.
5.00 €
Mozzarella di Bufala Campana di Battipaglia da 250 gr.
5.00 €
Bocconcini di Bufala Campana di Battipaglia - 5 x 50 gr. ( 250 gr. )
5.00 €
Mozzarella di Bufala Campana di Battipaglia tipo Aversana - 500 gr.
9.00 €
Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito
Our mozzarella is made ​​by hand.

The milk used in the Esposito cheese factory, comes from the Sele plain.

The buffalo mozzarella is the pride of the Campanian cheese tradition. Due to its delicate flavor and its nutritional values, it is one of the foundation stones of the Mediterranean diet.

The Aversana mozzarella lasts longer and it tastes best on the third day after production. The Aversana is supplied by the Cheese Factory Esposito only on Thursday. Then it can be shipped. : 1

Questions and reviews Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito


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Information, advice, updates and tips on Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito

Artisanal Cheese Producer Esposito: wise moves passed down through generations

Artisanal Cheese Producer Esposito: wise moves passed down through generations
Caseificio Artigianale Esposito produces cheeses from buffalo milk as Mozzarella, Smoked Provola and Ricotta. Every phase of the production is rigorously respected in order to create a unique and genuine final product endowed with an unmistakable taste. The artisanal cheese producer Esposito was born in 1997, but the Esposito family has been working in the sector for more than 30 years. Located in the Bivio Santa Cecilia locality, within the cheese making laboratory the ancient dairy art is practiced by expert hands, which knead the mozzarella through wise moves, pass down from generations by cheese making masters. Here all the production of the Campania Buffalo Mozzarella, Ricotta and other cheese is respected applying the traditional methods. Indeed the production is entirely hand made, this means having less productive volumes, but an excellent quality, a guarantee on taste and genuineness for the final consumer and respect for the traditions above all. All the milk processed by the Caseificio Esposito comes from selected breeding of the Piana del Sele.

ARTICOLO- 04/05/2018 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

Artisanal Cheese Factory Esposito, the ancient cheese making art is practiced by expert hands that work mozzarella wisely.

Artisanal Cheese Factory Esposito, the ancient cheese making art is practiced by expert hands that work mozzarella wisely.
Esposito has been working in the dairy field for over than 30 years. In the Artisanal Cheese Factory Esposito the ancient art of cheese making is practiced by expert hands that work mozzarella wisely, passed on from a generation to another one. Here, the production of the Campania buffalo mozzarella, ricotta and the other cheeses is respected without bending to the global market rules (which impose products that are more and more similar). In fact the production is entirely hand made: that means a lower production volume, but an outstanding quality, the guaranteeing of taste and genuineness respecting the traditions. All the milk processed by the Artisanal Cheese Factory Esposito comes from selected in the Piana del Sele.

ARTICOLO- 04/09/2017 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

Buffalo Milk Mozzarella- Caseificio Esposito

Buffalo Milk Mozzarella- Caseificio Esposito
The making processes of the Campania Buffalo Milk Mozzarella made by Caseificio Esposito in Battipaglia. The milk comes from the selected farm animals of the Piana del Sele and it is hand worked to obtain the finest quality mozzarellas.

ARTICOLO- 01/04/2016 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

Artisanal cheese Esposito: The buffalo milk mozzarella is shaped by our production master by hand

Artisanal cheese Esposito: The buffalo milk mozzarella is shaped by our production master by hand
The Esposito family works for more than 30 years in the cheese production. 1997 the Caseificio Espositio moved to Eboli, in the heart of the area of origin of the buffalo mozzarella. The mozzarella is made by the traditional techniques which have been passed on from generation to generation. The mozzarella balls are molded by skilled hands.

ARTICOLO- 28/05/2015 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

Buffalo mozzarella is a fresh, genuine and distinctive product - Caseificio Esposito

Buffalo mozzarella is a fresh, genuine and distinctive product - Caseificio Esposito
The whole buffalo milk, which processes the Caseificio Esposito, comes from selected buffalo farms of the Sele plain. The processing of buffalo milk begins in transporting the freshly milked milk and then follow an instant analysis of the milk. The rich and unique taste of buffalo milk and the high nutritional value make the buffalo mozzarella a king of the Mediterranean diet. The mozzarella is in all its variants (Treccia, Bocconcini, Nodini ...) a healthy, traditional and artisanal food. The buffalo mozzarella is the pride of the gastronomic tradition of the Campania region in the world.

ARTICOLO- 11/05/2015 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Lasagna with Pesto alla Genovese, green beans, potatoes and buffalo Mozzarella

Lasagna with Pesto alla Genovese, green beans, potatoes and buffalo Mozzarella
ingredients: - 500 g LA SFOGLIA "Campofilone" - 200 g Pesto alla Genovese - 4 potatoes - 500 g green beans - 1 liter of béchamel sauce - Parmigiano Reggiano 250g matured 36 months - 300 g Campanian buffalo mozzarella from Battipaglia "Caseificio Esposito" - salt

RICETTA- 01/04/2014 - http://www.excellentitalianproducts.com/ ( Network O.I.P. )

Buffalo ricotta "creamy and soft"

Buffalo ricotta creamy and soft
The ricotta cheese made ​​from buffalo milk is produced across the whole year. It is made from the whey that remains after mozzarella production and from fresh buffalo milk. The ricotta is prepared by hand with the addition of salt. The dough is soft and slightly grainy. The color is pearl white. The taste is aromatic and the ricotta is used as an ingredient of many traditional Italian dishes.

ARTICOLO- 20/02/2014 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

Artisan cheese-factory Esposito: ONLY THE BEST MILK FOR OUR CHEESE

Artisan cheese-factory Esposito: ONLY THE BEST MILK FOR OUR CHEESE
We use only buffalo milk of cows from selected buffalo breeders of the Sele Plain in Campania for the artisanal production of our mozzarella.

ARTICOLO- 21/11/2013 - http://www.italianqualitycheese.com/ ( Network O.I.P. )

Buy

Mozzarella di Bufala Campana di Battipaglia - 2 x 125 gr.
5.00 €
Mozzarella di Bufala Campana di Battipaglia da 250 gr.
5.00 €
Bocconcini di Bufala Campana di Battipaglia - 5 x 50 gr. ( 250 gr. )
5.00 €
Mozzarella di Bufala Campana di Battipaglia tipo Aversana - 500 gr.
9.00 €
Sign up for the next promotion for Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito now. The promotion will be available for registered customers only.
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Every Sunday and Wednesday evening fresh Campania buffalo mozzarella dop is made by the artisanal Caseificio Esposito, so to arrive the morning after at our warehouse ready to give you the original taste Campania as fresh as possible. Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito is hand made, using only local buffalo milk without any addition of any additive, to have a real genuine and tasty product.
Fotografia caricata da OIP
OIP
29/06/2018 19:51:35
Today we start in our flash news section the recipes column, as our web site name we will write only Italian recipes. The first one is a very historical and tasty Italian street food, we're talking about the original Mozzarella in Carrozza. The origin this recipe dates back to the XIX century, it was invented to avoid wasting when ingredients began to be less fresh, so people tried to put this spun curd cheese between two slices of stale home made bread and frying it: the result was outstanding! Ingredients for four people: a 350g Buffalo Mozzarella (the only kind allowed!); 8 slices of home made or natural Italian bread, 2 eggs, 4 anchovy filets in EVO oil#, flour, oil to fry. Cut the mozzarella into slices and make it drain, eliminate the bread crust. Put the mozzarella slices on the bread slices and add the anchovy filets, close with another bread slice and push them together. Pass the stuffed bread first into flour and then into whisked eggs; warm abundant frying oil and ,as soon as it reaches the temperature, fry the mozzarella in carrozza. Drain them and serve them well hot!
Fotografia caricata da OIP
OIP
18/05/2017 11:32:32
Italian cheese: today the decree which sanctions the indication of the origin and transformations on the tags for every dairy product has become in law. This law privileges the traceability and the national production chain.
Fotografia caricata da OIP
OIP
20/04/2017 11:04:01
The Mozzarella ways is a festival which is taking place in Pestum the 19 and 20 of April celebrating its 10th anniversary. The gastronomic congress which promotes the Campania territory.
Fotografia caricata da OIP
OIP
09/03/2017 18:43:29
Our Buffalo Mozzarella from Campania are always fresh, get one hand made mozzarella on your home table.
Fotografia caricata da OIP
OIP
03/03/2017 17:00:56
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