Maciocia Mozzarella has a slightly elastic white paste with mild fresh milk aromas. Its gentle flavours have a fresh mouthfeel with delicately lactic notes.

Produced since 2014, this buffalo mozzarella required a few years of research before it became a reality. Élevages Maciocia enlisted the services of an agronomist, Louis Hébert, and hired an Italian, Franco Camparone, in order to make an exact reproduction of Italy’s famous mozzarella.

Mr. Camparone continues to make this cheese each week. Hand spun and distributed immediately, it is the first hand-made buffalo mozzarella in existence in this country.

Cheesemaker

The story of Élevages Buffalo Maciocia, today Canada’s largest buffalo herd (500), began in 2009 when two Italian-born entrepreneurs, Mario Maciocia and Frank Abbale, purchased a herd of buffalo in Vermont and settled in Saint-Charles-sur-Richelieu with the dream of creating Italy’s famed fresh mozzarella in America.