The Company is located in Campania, in Southern Italy. This is the area that provides the source for Mozzarella di Bufala Campana - a pure, fresh cheese obtained directly by processing 100% whole milk from carefully selected buffalos reared on the best farms and from livestock raised in semi-free-range conditions and fed on grass, corn, fodder, hay, bran and straw.
The organization owns a factory equipped with the most up-to-date equipment. This facility extends over an area of around 2,000 sq metres with a further 8,000 sq metres used for loading and unloading, car parking, etc.
The Company main product is Mozzarella di Bufala Campana DOP in various shapes and sizes:
- balls from 25-500g
- plaits from 125-500g.
- special formats on request up to 3kg in weight.
The Company also produces
- fresh, homogenized and pasteurized ricotta,
- butter
exclusively made from buffalo’s milk.
Quality in the broadest sense of the term really is the main objective of the Company: quality of the product, quality of customer service, quality of raw materials, all complemented by an unflagging dedication to customer satisfaction.
With a view to reaching this objective, the Company has attained the following quality certifications:
- ISO (the International Organization for Standardization), Standard ISO 9001
- The Company is subject to a very stringent HACCP (Hazard Analysis and Critical Control Points) system, thus allowing its products to be exported to countries including France, Germany and the United States, where there are extremely strict regulations on the permission to import goods.
- As a member of the Consortium for the Protection of Buffalo Mozzarella of Campania with PDO (Protected Designation of Origin) status, the organization is subject to further product certification.
- BRC (British Retail Consortium)
- IFS (International Food Standard)
- The Company also complies with the provisions as laid down by regulation CE 178/2002 concerning product traceability along the production chain.
The Company wishes to get in touch with importers and wholesalers interested in high quality and certified milk products from Southern Italy.
Target Countries: Russia, China, Australia.
100% made from cow's milk
General Specifications
FINISHED PRODUCT ANALYSIS:
A. Moisture 45 - 50%
B. Fat on Dry Basis 30 - 44.5%
C. Salt 1.5 up to 2%
D. pH 5.1 5.4
E. Color Creamy White
MICROBIOLOGICAL STANDARDS:
A. Coliform/gm < 500 cfu per gm
B. E. coli/gm < 10 cfu per gm
C. L.monocytogenes Negative
D. Salmonella Negative
E. Staph coag Negative
F. Yeast & Mold <1000 cfu per gm
Mozzarella cheese is a classic Italian dairy product recognized for its smooth, stretchy texture and mild, milky flavor. Made from cow's milk, it undergoes a traditional cheesemaking process where curds are formed, heated, and stretched to create its characteristic elasticity. Often used as a topping for pizzas due to its exceptional melting properties, mozzarella is also enjoyed in salads, sandwiches, and various dishes where its creamy consistency adds a delightful touch. Whether fresh (mozzarella di bufala) or low-moisture (used in shredded form), mozzarella cheese remains a versatile ingredient beloved for its ability to elevate both hot and cold culinary creations.
Mozzarella cheese is a classic Italian dairy product recognized for its smooth, stretchy texture and mild, milky flavor. Made from cow's milk, it undergoes a traditional cheesemaking process where curds are formed, heated, and stretched to create its characteristic
Mozzarella cheese is a classic Italian dairy product recognized for its smooth, stretchy texture and mild, milky flavor. Made from cowâ??s milk, it undergoes a traditional cheesemaking process where curds are formed, heated, and stretched to create its characteristic
Go Mozzarella Cheese
Originating from South Italy, Go Mozzarella is made using Italian technology. It has excellent stretchability which makes it a perfect companion for baked items.
Quality Mozzarella Cheese, Cheddar, Gouda, Edam
Quality Analysis:
For Human Consumption, Made from Whole Cowâ??s Milk, Salt, Starter Culture, Rennet &
Blego natural coloring agent.
Physical Analysis:
Cheese flavor shall be clean acid and free from bitter flavors. Flavor is to be
commensurate with age. Body and texture is to be commensurate with age. Color and
condition: As white as possible.
Chemical Analysis:
Moisture % 43% max
FDW % 45% approx
PH at 3 weeks 5.5 â?? 5.8 max
PH at 24 hours 5.5 â?? 5.8 max
Salt % 1.5% max
Color White, or very pale cream
