Products

We specialise in the production of fresh and seasoned cheese

Products List

Technical information sheet

Product: Mozzarella 250 gr.
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Yes (milk)
Description: It is a spun PDO cheese obtained from buffalo milk from the own farm. The whey of the day before and the rennet are added to the milk and it coagulates. The maturation is obtained by natural lactic fermentation. After the maturation, the curd is hand spinned and formed.
After a short period of time in cold water for the solidification, the product is salted in a salt solution called “salsetta”. The product is sold in a bag with a liquid made with salt, water and milk.
Organoleptic characteristics: The product has a spherical shape. The colour of the dough is pearly white. The flavour is salty, characteristic and a bit wild. The structure is elastic and browsable. Externally It has got a more compact and shiny surface.

Technical information sheet

Product: Bocconcino 50 gr.
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Yes (milk)
Description: It is a spun PDO cheese obtained from buffalo milk from the own farm. The whey of the day before and the rennet are added to the milk and it coagulates. The maturation is obtained by natural lactic fermentation. After the maturation, the curd is hand spinned and formed.
After a short period of time in cold water for the solidification, the product is salted in a salt solution called “salsetta”. Then, it is sold in a bag with a liquid made with salt, water and milk.
Organoleptic characteristics: The product has a spherical shape. The colour of the dough is pearly white. The flavour is salty, particular and a bit wild. The structure is elastic and (browsable). Externally It has got a more compact and shiny surface.

Technical information sheet

Product: Cardinali 15 gr.
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Yes (milk)
Description: It is a spun PDO cheese obtained from buffalo milk from the own farm. The whey of the day before and the rennet are added to the milk and it coagulates. The maturation is obtained by natural lactic fermentation. After the maturation, the curd is hand spinned and formed.
After a short period of time in cold water for the solidification, the product is salted in a salt solution called “salsetta”. The product is sold in a bag with a liquid made with salt, water and milk.
Organoleptic characteristics: The product has a spherical shape. The colour of the dough is pearly white. The flavour is salty, characteristic and a bit wild. The structure is elastic and browsable. Externally It has got a more compact and shiny surface.

Technical information sheet

Product: Aversana from 500 gr. to 3 Kg
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Yes (milk)
Description: It is a spun PDO cheese obtained from buffalo milk from the own farm. The whey of the day before and the rennet are added to the milk and it coagulates. The maturation is obtained by natural lactic fermentation. After the maturation, the curd is hand spinned and formed.
After a short period of time in cold water for the solidification, the product is salted in a salt solution called “salsetta”. The product is sold in a bag with a liquid made with salt, water and milk.
Organoleptic characteristics: The product has a spherical shape. The colour of the dough is pearly white. The flavour is salty, characteristic and a bit wild. The structure is elastic and browsable. Externally It has got a more compact and shiny surface.

Technical information sheet

Product: Provola cheese from 50 gr. to 500 gr.
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Yes (milk)
Description: It is a spun PDO cheese obtained from buffalo milk from the own farm. The whey of the day before and the rennet are added to the milk and it coagulates. The maturation is obtained by natural lactic fermentation. After the maturation, the curd is hand spinned and formed.
After a short period of time in cold water for the solidification, the product is salted in a salt solution called “salsetta” and smoked with straw produced in the fields of the farm. The product is sold in bags with a liquid made with salt, water and milk.
Organoleptic characteristics: The product has a spherical shape. The colour of the dough is pearly white. Externally it is has an amber yellow colour with brown stripes. The flavour is salty, characteristic and a bit wild and smoked. The structure is elastic and browsable. Externally it has got a compact and non-uniform surface because of the smoking process the product has been subjected to.

Technical information sheet

Product: Braid from 250 gr. to 3 Kg
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Yes (milk)
Description: It is a spun PDO cheese obtained from buffalo milk from the own farm. The whey of the day before and the rennet are added to the milk and it coagulates. The maturation is obtained by natural lactic fermentation. After the maturation , the curd is hand spinned and formed.
After a short period of time in cold water for the solidification, the product is salted in a salt solution called “salsetta”. The product is sold in a bag with a liquid made with salt, water and milk.
Organoleptic characteristics: The spun dough is processed manually in the shape of a braid.

Technical information sheet

Product: Ricotta from 50 gr. to 1 Kg
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Yes (milk)
Description: Milk derivative obtained by heat acid coagulation of the whey of milk coming from the production of PDO buffalo mozzarella from Campania. The whey of the day before and the salt, added to the whey, are heated up to a temperature of more than 85° C. After the surfacing, the ricotta is collected and placed in a container called “fuscella”which gives the traditional trunk-conical shape. It is left on a table trolley to drip, then it is wrapped up and put in the refrigeration cell to chill.
Organoleptic characteristics: It is a soft cheese (a product with soft dough), finely grainy with a pearly white colour. It has got a trunk-conical shape and a sweet flavour, slightly intense and aromatic.

Technical information sheet

Product: Yogurt
Ingredients: Buffalo milk, lactic ferments (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus).
GMO: Absent.
Allergens: Yes (milk)
Description: “Broken coagulation” product obtained by acid coagulation of whole buffalo milk. It is obtained adding lactic ferments to pasteurised milk. After the coagulation, thanks to the lactic bacteria, the coagulum is broken and smoothed. During the smoothing phase, fruit, sugar, flavouring and thickeners are added according to the type of taste. The last phase is the cooling and packaging of the product in jars.
Organoleptic characteristics: The structure is creamy and soft, the colour is pearly white. It has a pleasant smell of almond. The flavour is a bit sour with aromatic notes of milk.

Technical information sheet

Product: Bufadelphia
Ingredients: Buffalo milk, buffalo cream, cornstarch, carrageenan (E407), salt, lactic acid.
GMO: Absent.
Allergens: Yes (milk)
Description: Product obtained from buffalo milk and buffalo cream coming from the farm subjected to pasteurisation. Organic cornstarch and organic carrageenan are added during the production. Salt and acid lactic are added as acidity regulators.
Organoleptic characteristics: The product has got a creamy, uniform and soft structure. The colour is pearly white. It has got a pleasant smell of milk with a bit of almond. The flavour is sweet, a bit sapid and with a slightly acidic aftertaste.

Technical information sheet

Product: Chocolate pudding
Ingredients: Buffalo milk (sucrose, modified starch, low-fat cocoa (20%), vegetable fats (coconut), low-fat milk powder, “thickeners”( carrageenan, xanthan gum), salt, flavourings (flavouring substances with vanilla taste).
GMO: Absent.
Allergens: Milk, soy and derivatives for cross contamination.
Description: Dessert made from pasteurised buffalo milk with the addiction of a semifinished product for ice-cream.
Organoleptic characteristics: It is a sweet, creamy product with a characteristic chocolate flavour.

Technical information sheet

Product: Panna cotta
Ingredients: Buffalo milk, sucrose, dextrose, modified cornstarch, vegetable fats (coconut), milk proteins, thickeners (carrageenan, xanthan gum), flavourings (flavouring and natural flavouring subastances with cream taste).
GMO: Absent.
Allergens: Milk
Description: Dessert made from pasteurised buffalo milk with the addiction of a semifinished confectionery product.
Organoleptic characteristics: It is a sweet, creamy product with a characteristic cream flavour.

Technical information sheet

Product: Stracchino
Ingredients: Buffalo milk, salt and rennet.
GMO: Absent.
Allergens: Milk
Description: It is made from pasteurised whole buffalo milk. Then selected lactic ferments are added at 36° and the coagulation of the milk is obtained adding calf rennet. After the coagulation the curd is broken and put in moulds. It is left in the moulds at a temperature of about 20°C for about 10 hours
and turned it again several times. At the end of this step the cheese is removed from moulds and salted. After the salting process the product is put in the refrigerator cell for 10-15 days to ripen (for the ripening).
Organoleptic characteristics: Stacchino is a soft, homogeneus, melting, white cheese. The eyes of the cheese are small and the flavour is sweet with a slightly acidic aftertaste.

Technical information sheet

Product: Cream little cherries.
Ingredients: Buffalo milk, buffalo milk cream, rennet, salt.
GMO: Absent.
Allergens: Milk
Description: Little cherries of about 20 gr each from the regular production of buffalo mozzarella from Campania, after the salting process are mixed with buffalo milk cream. They are packaged in bowls or jars
Organoleptic characteristics: It is a mixture of organoleptic properties which melt: the little cherries are elastic and sapid, the cream is creamy and sweet.

Technical information sheet

Product: Kind of burrata
Ingredients: Buffalo milk, buffalo milk cream, salt, rennet.
GMO: Absent.
Allergens: Milk
Description: From the production of buffalo mozzarella from Campania, some mozzarella of about 125 gr each, still hot, are shaped like a bag. A stuffing made with frayed mozzarella and cream is put inside the bag. After that the product is closed and salted. The it is packaged in in bowls/jars or hand knotted bags with or without liquid.
Organoleptic characteristics: It has got a characteristic shape of bag with a creamy heart made with cream and “frayed mozzarella”. The colour is pearly white with a shiny surface. The structure is elastic and externally browsable, and creamy inside. The flavour is agreeably sweet and delicate, and just a bit wild.

Technical information sheet

Product: Buffalo cheese similar to cacio
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Milk
Description: It is a spun cheese made from buffalo milk. The calf liquid rennet is added to the milk and it coagulates. The maturation is obtained by natural lactic fermentation. After the maturation , the curd is spinned and modeled in the traditional shape of pear. After the solidification in cold water, the product is salted in brine for a variable time depending on its weight. The seasoning period is about one month.
Organoleptic characteristics: The caciocavallo has a pear shape with a small head. The rind is hard, smooth, thin and shiny. The dough is elastic in the freshly seasoned product, then it becomes friable and flaky. The flavour is sweet buttery when the cheese is medium-seasoned, then it becomes spicy.

Technical information sheet

Product: Semi-seasoned cheese
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Milk
Description: It is made from the coagulation of whole buffalo milk. After the breakage of the curd, it is put in plastic moulds and salted. Then there’s the phase of the maturation in the refrigerator cell for about 30 days.
Organoleptic characteristics: It is a compact product with a sapid and wild flavour and few holes: at the beginning the texture is elastic, then it becomes flaky.

Technical information sheet

Product: Fresh cheese “primo sale”
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Milk
Description: It is made from the coagulation of whole buffalo milk. After the breakage of the curd, it is put in plastic moulds and salted.
Organoleptic characteristics: It is a compact and elastic product with a sweet and a bit sapid flavour.

Technical information sheet

Product: Buffalo butter
Ingredients: Buffalo cream
GMO: Absent.
Allergens: Milk
Description: It is obtained by the ripening of the cream which comes from when the milk is skimmed and then churned. It is manually packaged in pats of 125 – 250 g.
Organoleptic characteristics: It is a creamy, melting product, sweet and slightly acidic with a characteristic pronounced flavour of diacetyl.

Technical information sheet

Product: White or smoked scamorza cheese
Ingredients: Buffalo milk, salt, rennet.
GMO: Absent.
Allergens: Milk
Description: It is a spun cheese made from buffalo milk. The rennet is added to the milk and it coagulates. The maturation is obtained by natural lactic fermentation. After the maturation , the curd is spinned and then formed. After a short period of time in cold water for the solidification, the product is salted in brine and, if expected, smoked with natural wood shavings or straw.
Organoleptic characteristics: Scamorza cheese has a typical pear shape with a sort of knot on the top which permits to tie the cheese with a raphia cord. The rind is elastic, smooth and thin and it has got a ivory white colour. The dough has got a light yellow colour, it is compact and with no holes. The flavour is pleasantly sweet and fresh. The smoked scamorza cheese has got an amber coloured rind and a stronger and more marked flavour.

“All our products are made from buffalo milk of our farm”