Using only 100% Australian Buffalo milk our wood smoked buffalo mozzarella has a deep rich flavour of smoke, from Australian beechwood chips, enhancing the delightful contradiction of flavours and textures. As a cheese it is Smokey and strong but delicate and salty on the outside and sweet inside
Chef Mark Holland from the Paddo Inn has created a Potato Gnocchi and Smoked Buffalo Mozzarella dish. click on image for the recipe!
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