Help us make buffalo mozzarella in the USA with the very best buffalo milk from Italy.
As a Wisconsin native I grew up as a cheese head and when I moved to Ireland in 1989 I was still surrounded by more beer, dairy and cheese! I came across this fantastic Italian cheese called buffalo mozzarella that tasted nothing like the typical mozzarella I had tried over the years.
Buffalo mozzarella (mozzarella di bufala) is a very fresh cheese that is best eaten soon after it is made. The Italians eat a ton of this stuff and for good reason too. It's an organic fantastic soft cheese that you can put on a pizza or serve it up with some tomatoes or a bazillion other ways!
Buffalo mozzarella is not popular in the USA because by the time Italian producers make it, airship it to America and distribute it to many fine restaurants and specialty shops a lot of its natural goodness is gone. So I want to make fresh Italian buffalo mozzarella in the USA using only the best buffalo milk from the best dairies in Italy. I have found a way to extract the ultimate richness of buffalo milk from Italian water buffalo herds by processing it here with state of the art Italian made mozzarella cheese-making equipment. As a result Bufalatte can produce a buffalo mozzarella which has flavor far beyond the imported brands and a longer shelf life - which means we can get a fresher tasting buffalo mozzarella to restaurant or store near you.
I need your help to bring this project to the next step by helping me pay for the first shipment of Italian buffalo milk from Italy to Florida so we can start making our buffalo mozzarella and getting it to food stores and restaurants here in the USA. The more money I raise the bigger the shipment of buffalo milk I can bring over.
Once the first order arrives and made into great tasting buffalo mozzarella we can use that money to do it all over again!
We are excited and ready to go and hope we can encourage you to help us make this project something special.
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Over the past year or so a lot of work has gone into getting the right source of Italian buffalo milk that can be shipped to us in the USA. Even more work has been done figuring out how to make the buffalo mozzarella once we get our hands on this fantastic milk.
The big challenge is to sell our cheese once you have helped us get it made.
I'm very excited about the results we have achieved with small shipments so far. We have sampled our buffalo mozzarella with a number of executive chefs of Italian restaurants as well as distributors and the feedback has been that our mozzarella is better than the imported brands they have tried.
Have a question? If the info above doesn't help, you can ask the project creator directly.