August 7th 2011

We rescued 10 WB moms from a hunting reservation, and finally treated them humanly…. the family is growing. “Bella” destroyed our pen twice.. to become the sweetest of them all….at last!

February 4th 2012

Our Lab got in shape…. Mozzarella is on the work!                                          October 15th 2012

New Babies are expected soon, check us out at St. Pete Market every Saturday...     1st Sunday of the Month: Hyde Park  in Tampa.                                                         November 9th 2012

We got all new Cheeses, browse our site and buy online!                                                                          January 26th 2013

What a week...we've been all over the Media: Bay News 9, Fox 13, The and more!                                                                              March 10th 2013

1st Cheese Making Workshop of the year...Hurry and sign up!  
Appetizers: serving for 2

16 oz. Of “fresh”Buffalo

8 oz. Of Cantaloupe
12 oz. Of Prosciutto (cubed)
Skewers and Basil leafs
Spiedini Di Bufala
Buffalo Mozzarella shish kabob
Slice the Buffalo Mozzarella and Cantaloupe in 1 inch cubes, take the “cubed” Prosciutto and alternate on the skewer.Place a leaf of basil in between as you like, for an extra touch you can drizzle with olive oil and slightly grill.

16 oz. Of “fresh”Buffalo

1 Big and ripe Beef Tomato
Balsamic Vinegar
Extra Virgin Olive oil
Basil leafs
Buffalo Mozzarella Caprese Salad
Slice the Buffalo Mozzarella and Tomato for its length in ½ inch slices, mix the EVO with Balsamic vinegar, salt to taste and shake to create a velvety consistency, Alternate the Mozzarella slice with the sliced tomato and Basil, drizzle with the sauce just made and serve.
Pastas: serving for 4


16 oz. Of “fresh”Buffalo

1 lb of Gnocchi
(potato dumplings)

Tomato sauce or Peeled

1 clove of Garlic
Extra Virgin olive oil
Basil leafs
Gnocchi alla Sorrentina
Sorrento style Dumplings
Slice the Buffalo Mozzarella in 1 inch cubes, chop or blend the peel tomatoes, chop the Basil. Place the
diced garlic on a pan with EVO and a
hot pepper, toss the tomato and let it go for
15 minutes.

Boil water with enough salt, toss the “dumplings' until they'll float, drain and mix with the drizzling sauce.

Top the pan with the cubed Mozzarella di Bufala and basil, and cook for 5 more minutes until melted. Alternatively you can put the pan in the oven (broil) and top with Parmigiano Reggiano.

16 oz. Of “fresh” Buffalo

8 oz. of Spinach
8 oz. of unsalted butter
2 egg yolks
4 oz. Breadcrumbs
3 sage sprigs
1 grated Nutmeg

8 oz. Shaved Pecorino or
Gnudi alla Toscana
Florentine “naked” Dumplings
Place the Buffalo Ricotta in a bowl, chop or blend the spinach (previously cooked), sprinkle in the nutmeg, combine the ingredients with the eggs; whisk to a creamy texture, add Breadcrumbs to a firm consistency.

Add salt to taste, on a pan melt the butter with the Sage, and set aside.Boil water with enough salt, with two tablespoons create some Knells and toss the “dumplings' until they'll float; drain and layer it with the drizzling (sage) sauce, shaved pecorino and black pepper, a touch of grated nutmeg will create a great addition.
Entree serving for 4            Ingredients:

10 oz of Buffalo Mozzarella,
1 cup of Flour,                       4 Chicken breasts
1/3 lb Ham, sliced thick,
2 Eggs
2 cups of breadcrumbs, peanut oil, salt.
Supreme di pollo
Chiken Cordon blue
Butterfly the four chicken breast, slice mozzarella 1/4 inch, lay the Ham and the Mozzarella, add salt to taste and close with a toothpick. Dust the breasts with the flour, deep into the egg wash and coat with the breadcrumbs (you can add grated cheese or herbs). 

In a frying pan heat the peanut oil with some butter, when hot place the supreme and cook to golden brown...enjoy! 

For an extra kick you can add a sprig of rosemary to the oil.  


16 oz. of Buffalo Mozzarella
2 eggs,                             16 oz. of white bread (toast),                                 2 cups of milk, some Flour     4 Anchovies
Cherry tomatoes or tomato sauce,                         Peanut oil as needed, salt.

Mozzarella in Carrozza
Buffalo Mozzarella on a Carrier
Slice the bread in a rectangular shape and remove the outside crust. Deep (quickly) the slices into the milk.                                                                           
Form a sandwich with the bread and Mozzarella.
Dust them into the flour and deep them into the egg wash.                                                           Make sure you've already preaheted a deep frying pan with the oil, toss the sandwiches into the pan and fry to perfection.                                            Lay them on a platter and serve with one anchovie and cherry tomatoes or sauce.