The same firm, low-moisture water buffalo mozzarella — folded through with basil and oregano. It comes from buffalo that live exactly as nature designed them to, grass-fed and free-range, year-round in the Colombian Andes. Animals that live well give better milk, and the herbs simply give it somewhere to go.

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Pure white, richer and higher in butterfat than cow's, and naturally A2. Cube it onto a cheese plate, grill it, or lay it into a sandwich — the basil and oregano run all the way through, seasoning built into the cheese itself. Warm it and it softens and opens up, releasing the full flavor of the milk beneath the herbs, melting into soft, glossy pools that stay distinct and rich. And because it's low-moisture, it melts without weeping water the way brine-packed mozzarella does: no draining, no soggy crust — it simply works. The basil and oregano are in the cheese, not on it, which means the seasoning never falls off, never burns, and never has to be remembered.