The milk

The individual's identity and the personality of a cheese are determined by a series of natural events. The climate and the landscape, including minerals present in the soil, determine the flora and, therefore, what the animals eat, thus affecting the delicate flavors of milk and its structure.


 The milk used by our dairy comes only from certified Molisane and Italian stalls. For the processing of fiordilate we use milk whole cattle of one or two milk from local breeds of animals mainly fed with pasture or with fodder forests of the meadows of the production area in the coldest months. Upon arrival to the dairy is stored all 'External, cooled and thoroughly analyzed. Only after a careful check on its purity and cleansing, it will be pasteurized and processed, where in one and a half hours the curd is made, ie the coagulation of the milk through the rennet. Milk is pasteurized (minimum heat treatment of 71.7 ° C for 15 ").

COAGULATION or CUTTING occurs by adding rennet to prevent milk protein and fat from being lost in serum. Curd production is a fundamental step for dairy production as the coagulation rate determines the final moisture content of the mozzarella which, in turn, affects the fermentation process speed. The curd obtained resembles a white jelly while the serum is a yellow-green liquid. After the rupture between whey and curd, the spinning follows, the beginning of which is empirically established by the cheese maker on the basis of a "spinning test".

This test consists of adding hot water to about one hundred grams of pasta that, blended until it is melted, is tensed on a stick and pulled with hands: if it stretches in continuous filaments of more than one meter length without breaking, it is judged ready for spinning. At this point, the pasta, appropriately shredded, is placed in a special steel vessel called "mastle" for handicrafts, kneading and spinning machines for industrial use. After the positive results in terms of elasticity and strength, the paste passes to the stabilization phase where it is immersed in cold running water to maintain the formed shape.

Respect for times and temperatures is crucial at all stages of the production process, both for the taste and texture of the pasta.

Once ready for consumption, the mozzarella is then packed and carefully packed ready to be sent to the destination in the required time. The temperature is controlled throughout the production cycle, in the warehouse and during transportation to the various distribution centers.


Pin It
Google+ 2024 © Designed by ENIA SI - GRAFICA - SITI WEB - PUBBLICITA'