Firm, low-moisture mozzarella with a character cow's milk can't reach. This isn't the soft, brine-packed buffalo mozzarella you might know — it comes from water buffalo that live exactly as nature designed them to, grass-fed and free-range, year-round in the Colombian Andes, and it's made firm to hold its own. Animals that live well give better milk, and you taste it here in full.

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Pure white instead of cow's-milk yellow, richer and higher in butterfat, and naturally A2. It cubes for a cheese plate, grills, slices into sandwiches, and melts into soft, glossy pools without weeping water — no draining, no soggy crust. Two ways to reach for it: Classic, or folded through with basil and oregano.