The product
Bocconcino Molise
Mozzarella bocconcini produced in Molise region by Latteria del Molise
Code:
24807
Country of origin:
Italy - Molise
Type of Milk:
Cow's milk
Weight:
200 g (2 pieces of 100 g each)
Minimum order:
1 piece
| Description | Stretched curd cheese produced by the Latteria del Molise with pasteurized cow's milk |
|---|---|
| Appearance | The paste is soft, slightly elastic, white in colour and with a thin and soft skin |
| Taste | Sweet, slightly sapid with pleasant notes of milk |
| Maturing | Not expected |
| Suggestions | Perfect alone, in sandwiches or salads |
| Ingredients | Pasteurized cow's MILK, rennet, salt, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 200 g (2 pieces of 100 g each) |
| Packaging | Packaged in plastic tub |
| Storage Conditions (packaged products) | Store at a temperature between +1 and +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1026 kJ / 247 kcal Fat: 18,4 g of which saturates: 11,8 g Carbohydrate: 0,6 g of which sugars: 0,6 g Protein: 19,7 g Salt: 0,6 g Typical value per 100 g |
The producer
Latteria del Molise - Mirabello Sannitico (CB) - Molise
Why we chose them
Craftsmanship, healthy product and ethical relationship with the employees: these are the key values of Latteria del Molise, a dairy near
Campobasso, in Molise region, which inherited the experiences and the long traditions of the historical dairies that preceded it. Everything started
with the production of the typical Fiordilatte Mozzarella from Molise, in two different sizes and wrapped in paper, by hand. Later, to satisfy the
requests of the customers, the dairy increased the range of mozzarella and today the firm has a large production plant in Mirabello Sannitico, the
packaging is automated, but the production of mozzarella is still made by hand, as in 1955. The daily work is based on quality of the raw material
carefully selected, in fact the milk comes mainly from the territory of Molise, keeping a direct contact with the producers
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