The product
Mozzarella with Buffalo Milk - La Maremmana
Fresh pasta filata cheese produced with raw buffalo milk
Code:
21080
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Buffalo's milk
Weight:
200 g
Minimum order:
1 piece
| Description | Buffalo milk exclusively from Tuscany |
|---|---|
| Appearance | The outer part is smooth and homogeneous, white and shiny; the paste is compact and succulent |
| Taste | Sweet and delicate, with no animal notes with important hints of milk |
| Maturing | Not expected |
| Curiosity | Mozzarella stretching begins at 4 a.m.: the raw milk is heated and the whey starter, self-produced from the previous day's stretching whey through controlled fermentation, and rennet are added. The curd ripens for four hours, so the stretching begins at 8 a.m. After moulding, the mozzarellas have to be cooled, so that their texture and outer skin are formed. They are then plunged into water and 'salsetta' to create the mozzarella's governing liquid, which will preserve it and give it flavour. The mozzarellas are made every day of production |
| Our selection | We have known La Maremmana buffalo milk mozzarellas for some time: sweet and delicate, made by the expert hands of a cheesemaker from Campania but with a clear personality given by the excellent milk from which they are made. The farm is a virtuous example of circular economy, short supply chain and sustainability in all fields: the biogas plant transforms cereals, livestock and dairy processing wastes into energy; the cultivation of cereals is aimed at feeding the buffaloes; all the milk produced by the stable is processed; animal welfare is placed at the centre, together with that of the staff and of the environment |
| Suggestions | Excellent tasting alone, served at room temperature |
| Weight | 200 g |
|---|---|
| Packaging | Packaged in a heat-sealed bag suitable for contact with food |
The producer
La Maremmana - Principina Terra (GR) - Tuscany
Why we chose them
Caseificio Inno al Sole La Maremmana is located in a 1800 farmhouse in southern Tuscany, in the province of Grosseto. The farm and dairy are
managed by Guido Pallini who took over his family business several years ago. The dairy uses only buffalo milk of its own production which is
processed by an expert cheesemaker, Francesco Fasulo, who comes from the cradle of mozzarella production, Battipaglia. The buffaloes are raised
free-range and are fed with cereals and fodder mostly produced by the company itself. Environmental sustainability and circular economy are two of
the keywords for the business model of La Maremmana: they have a biogas plant powered by manure, exhausted whey and dairy waste. In addition,
they employ sod-seeding, a conservative agriculture's technique based of any kind of mechanic of the soil
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