Mozzarella Knots


Even though nodini are a variant of the classic shape of mozzarella, the procedure is unchanged. Mozzarella is obtained through the coagulation of fresh cow milk which is brought to a temperature of 35 degrees Celsius. At this point rennet is added in order to form the curd.

The contents are put into draining tanks so that you can obtain pasta ready for the spinning process. The entire spinning process is handmade with a water temperature of about 80-85 degrees Celsius and shaped into the desired size by the cheesemaker’s expert hands.

They are divine.

Pack of 250 g