Buffalo mozzarella (Italian: mozzarella di bufala; Neapolitan: muzzarella 'e vufera) is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. Uses. Generally, buffalo mozzarella is eaten with calzone, vegetable, salad (for example, insalata Caprese), on pizza (a low moisture content buffalo mozzarella is preferred), on grilled bread, with tomatoes, or by itself accompanied by olive oil.

Over 100 years ago, Johann Baptist Woerle knew the secret to making good cheese: quality, natural milk from the pasture! It was for this reason, that he instituted the Purity Law of 1889, which has been passed down carefully from generation to generation. "Connected to nature, committed to purity. Creamy and mild cheese made of pasteurised cow's milk – perfect for preparing savoury starters and hors d'oeuvres or sweet desserts. Various kinds of Happy Cow cream cheese are produced from fresh milk of the day, using gentle procedures; they are characterised by their smooth texture and fresh, mild and creamy taste.

A cheeseburger is a hamburger topped with cheese. Traditionally, the slice of cheese is placed on top of the meat patty. The cheese is usually added to the cooking hamburger patty shortly before serving, which allows the cheese to melt. ... Other meltable cheeses may be used as alternatives.

Cheddar is the most readily available form of cheese. Adam’s cheddar cheese is known for its distinct taste and texture. Produced on a state-of-the-art plant, Adam’s has consistently delivered high quality cheddar cheese for the last two decades Cheese made from Pasteurized Milk, Culture, Microbial Rennet, Emulsifier, Salt, Colored with Annato and Water added. Must be refrigerated at 2°C