At the risk of sounding immodest, we have to say that our customers – and the press – all rave about our mozzarella. It has to be buffalo – just ask an Italian. But if you want the real deal, seek out the freshest, artisan-produced hand-cut buffalo mozzarella, made only with buffalo milk, salt and rennet. At Nife is Life (nifeislife.com), our unique signature mozzarella di bufala, as well as burrata, treccia and smoked burrata, is flown into the UK twice a week, on Tuesdays and Fridays, from Campania. You can't get much fresher than that!

MOZZARELLA DI BUFALA
Italy's finest foods – prosciutto di Parma, Parmigiano Reggiano etc – have strict certification as to where they can be produced geographically, to maintain quality, control and production methods. The same is true of buffalo mozzarella. La Baronia has enjoyed DOP certification since 1996, making it one of the most renowned producers in Italy with production in the Caserta and Salerno provinces, and selected areas of Latium.

Sourced from La Baronia, a small artisan farm in Campania (the rich pastureland around Naples is the heartland of buffalo mozzarella production), this sublime signature product from Nife is Life is immediately recognisable as home-made: it has a lovely sheen and the tell-tale seam – a line that separates the hand-made from the mass-produced.

Using and eating mozzarella
Nife is Life hand-made and hand-cut fresh buffalo mozzarella, 250g (£4.85) or 500g (£9.75), is stunningly fresh, soft, creamy and mild. Rich in calcium and high in protein, it's a firm favourite with Italians.

This cheese contains no preservatives, so needs to be stored and eaten as fresh as possible. Nife is Life buffalo mozzarella is perfect for a simple first course served with good-quality sliced tomatoes and fresh basil. It should be torn, not sliced or grated. Alternatively, scatter it over tomato-based pasta or pizza.

Top-quality mozzarella di bufala is not to be confused with mass-produced mozzarella, sold in water in supermarkets. This product has a long shelf life and is better suited to cooking.

Psssttt...want to know an Italian secret?
Just before eating, Italians submerge buffalo mozzarella and smoked burrata in hot water (about 35°C) for 10-15 minutes to bring it to the correct temperature and for optimum flavour.

BURRATA
Unlike most of the burrata available in the UK, Nife is Life's burrata is made in Puglia by artisan producer Deliziosa near Andria - the heartland of Italian burrata production.

Like all the best burrata, this one has a thin casing of mozzarella-like cheese, which splits easily to reveal its heart of fresh cream and unspun mozzarella curds, offering a creamy taste with a hint of acidic sweetness.

Burrata starts out much like mozzarella, with rennet used to curdle the warm milk. The fresh mozzarella curds are then plunged into hot whey or lightly salted water, kneaded and pulled to develop stretchy strings (pasta filata), then shaped, still-hot, into a pouch. The burrata is then filled with scraps of leftover mozzarella and topped off with fresh cream before tying into a little topknot. 

Using and eating burrata
Eat as freshly as possible and keep refrigerated, as burrata contains no preservatives. Nife is Life advises serving burrata with toasted bread and a hint of extra-virgin olive oil, or salt if you prefer. The traditional Italian way is to enjoy as an antipasti, with datterini tomatoes and salami.

Burrata – 125g (£2.60) or 250g (£4.80); with truffle - £3.61; Smoked burrata - £3.25

BOCCONCINI
“Small bites” in Italian, 50g each, these are ideal for antipasti or aperitivo and popular with children and adults alike. Also flown in twice a week from Italy.

Using and eating bocconcini
Prepare in an insalata Caprese with tomato and basil, combine with tomatoes or Parma ham on a pizza, or enjoy 'in carrozza' (the classic Italian snack of mozzarella sandwiched between bread, drizzled with olive oil and toasted or grilled).

TRECCIA
A plaited DOP buffalo mozzarella (500g for £9.75), ideal as a showstopping centrepiece when entertaining.  A true luxury product, it has a slightly different taste and is larger than the traditional product, guaranteeing freshness, creaminess and smooth texture. Like all Nife is Life buffalo mozzarella, treccia is flown in twice a week and is the variety that sells out fastest!

SMOKED BUFFALO PROVOLA
The wood-fired sister of Nife is Life signature buffalo mozzarella is also flown in fresh twice a week. Smoked provola is wood-fired to give a brownish colour, combined with a strong, round almost spiced flavour and soft, creamy texture. Although it has a longer shelf life (up to 5-6 days) we recommend eating it as soon as possible.

Using and eating smoked provola
With its great melting qualities, smoked provola can be used to dress pasta and meat dishes (pasta, courgettes and provola is a classic) or cooked gently in tomato sauce. Serve with bread.

NOTES TO EDITORS
Nife is Life (nifeislife.com) can supply samples, producer features, events and recipe ideas. For press enquiries, please contact Jo Lamiri on jo.lamiri@gmail.com or 07901 855846.