The term “Mozzarella” is quite old. It was mentioned for the first time in a cookbook published in 1570 by a certain Scappi, chef at the papa I court.

Chef Scappi was operating a cuisine that today we would not hesitate to describe as “international”, an environment where he was receiving specialties from all over Italy and Europe. He specifically cites: “…cream, fresh butter, ricotta cheese, fresh mozzarella, yogurt … “.


The ” Mozzarella Perla di Bufala” is produced every day in Harlow, near London, to bring a good Mozzarella on the tables of all gourmets living in Great Britain , a Mozzarella at the height of its freshness, made with milk of buffalos bred in Campania, in the province of Salerno.

In fact, any attentive consumer of Buffalo Mozzarella knows that the product expresses its distinctive flavour in the first three days of production; then the deterioration process that alters the product sets in, making it ” acid ” and “mushy” characteristics that do not belong to fresh Mozzarella.


The ” Mozzarella Perla di Bufala” originated in Italy, precisely in the geographical area of Paestum, in the middle of the River Sele Valley.

The surrounding plain is the most important area of production of the Salerno province as regards the buffalo mozzarella.
The milk for the production of our Mozzarella is 100% from buffalo reared in the valley.
Carefully selected and controlled, then added, as is traditional, with rennet and salt.

Processing those ingredients, all 100% natural, is made possible through a savvy combination of modern technology and centuries-old cheese-making practices, all to ensure customers genuineness, freshness and the correct appreciation of the fragrance that distinguishes our mozzarella and our cheeses.

The raw material that we use in Harlow is produced by the renowned Cheese factory La Perla del Mediterraneo, which is certified DOP and has obtained the certification of Quality Management System, Environment and Food Security in compliance with the ISO 9001: 2008, ISO 14001: 2004 and ISO 22000: 2005.

The excellence of our Mozzarella has also allowed us to become a part of the organization Slow Food UK.