The product
Burrata in bicchiere
Pasta filata cheese filled with strips of mozzarella and cream, in glass
Code:
24899
Country of origin:
Italy - Apulia
Type of Milk:
Cow's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Pasta filata cheese produced with cow's milk collected on the Murge Plateau near Bari |
|---|---|
| Appearance | The paste shows a double structure: shiny, elastic and compact outside; creamy inside |
| Taste | Fresh and sweet, with lactic notes and fresh cream notes |
| Curiosity | Caseificio Olanda processes an average of 50 quintals of milk each day (against the industry that processes 30 times as much) coming exclusively from two stalls from the Murge, a plateau in the Apulian hinterland particularly suited to grazing and the breeding of dairy cattle |
| Our selection | The burrata from Caseificio Olanda is authentic and witnesses a level of craftsmanship that has few equals in the sector: the mozzarella sheets that become the heart of the burrata, are still rip by hand! |
| Suggestions | For the preparation of appetizers, salads and first courses, such as spaghetti with cherry tomatoes, olives and burrata. Delicious on a pizza or for an original dessert with strawberries. For an easy recipe to propose even to children, blend the burrata with peppers to get a tasty sauce! |
| Ingredients | Pasteurized cow's MILK, UHT CREAM (18%), salt, lactic ferments, vegetable rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Packaged in plastic tub in brine |
| Storage Conditions (packaged products) | Keep refrigerated below +4° C |
| Instructions for use | After opening, consume within 2-3 days |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1051 kJ / 253 kcal Fat: 20,7 g of which saturates: 12,1 g Carbohydrate: 1,1 g of which sugars: 1,1 g Protein: 15,8 g Salt: 0,43 g Typical value per 100 g |
The producer
Caseificio Olanda - Andria (BA) - Puglia
Why we chose them
Caseificio Olanda was born in Andria in 1988 thanks to Michele Olanda and his wife Carmela. They were breeders and milk producers, and
dediced
to start producing their own mozzarella and burrata.Today the dairy still maintains its artisanality and processes the milk from only two farms located
in
the Murgia, an area near Bari suited for the breeding. Today, the sons Riccardo and Savino also work in the company with the aim to let known
their
artisanal burrata beyond the local borders
From the same producer
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