25/08/2026
Ask a Cheesemaker!
We sat down with the team at La Delizia Latticini to chat about all things fresh Italian‑style cheese, from technique to buffalo milk to how they serve it at home🧀🐃
Q: What’s one thing people always get wrong about making fresh Italian‑style cheeses?
A: Most people think fresh cheese is quick and simple. In reality, every detail matters: milk quality, temperature control, curd stretching and shaping all influence the final flavour and texture. La Delizia combines traditional Italian methods with modern precision to keep every batch consistently authentic.
Q: Buffalo milk behaves differently to cow’s milk. What do you love most about working with it?
A: Buffalo milk is naturally rich and high in butterfat, giving the cheese a creamy, slightly sweet flavour and that signature soft, juicy texture. It’s what makes true buffalo mozzarella so distinctive.
Q: Favourite way to serve buffalo halloumi or fresh buffalo cheese at home?
A: For fresh buffalo mozzarella, always serve it at room temperature so the full flavour comes through. Pair with ripe tomatoes, basil, olive oil and sea salt for a simple classic. Buffalo halloumi is best grilled until golden; try it with salad, grilled veg, or finish with honey and lemon for an easy, delicious plate.
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