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GOURMET LINE Campania

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GOURMET LINE Campania GOURMET LINE THE CHEESES FOR EACH REGION Campania BUFFALO MOZZARELLA We have two types of mozzarella produced by two cheese factories located in the province of Salerno at the Gates of the National Park of Cilento and Vallo di Diano, in the valley at the confluence of the Alento river with the stream Selva of Saints. This area was declared not at risk dioxin. It is a mozzarella produced with pasteurized milk which has a longer maturity (21 days from the date of production), and another mozzarella produced from raw milk which has a shorter deadline (10 days from date of manufacture). Buffalo Mozzarella Bocconcini di bufala morsels of Buffalo Mozzarella) Size : gr 100/125/250 Size : gr50 Buffalo Cherries Aversana Smoked Mozzarella / nature Size : gr 25 Size : 500 g Buffalo "Treccia" (Plaited Mozzarella) Buffalo "Treccione" (Big Plaited Pozzarella) Size : gr 250/500 Sixe : kg 1 - 1,5 - 2 Keep it immersed in its own liquid until ready to eat (at the time of consumption it can also rinse if you prefer less tasty). After opening store it in a cool place. The ideal thing is to store envelopes intact in a "water bath (or bain-marie)" in cool water (15 ° C) in summer and warm (18-20 ° C) in winter. If stored in a refrigerator at a low temperature, for better taste it can soak in hot water (35-40 ° C) for about five minutes before consumption; however, it should be left at least half an hour at room temperature before placing it in hot water. BUFFALO CACIOCAVALLO (Buffalo Cheese) Il Caciocavallo Cheese is a raw milk cheese from Buffalo Cilento made with spun paste with a spherical shape with a diameter of 9-12 cm and a height of 12-20 cm. This form is the result of a manual processing of rennet. The crust is very thin, smooth and white in color. The paste is semi-hard, elastic and ivory in color. Seasoning: Even more than 60 days. Average Weight: about 2 kg BUFFALO RICOTTA (Fresh Cheese) Size: 250gr / 1 kg NATURAL & SMOKED BUFFALO SCAMORZA Origin : Stringy cheese made with buffalo milk, from organic production (Agropoli, Cilento National Park). CREAM CHEESE Only buffalo milk, the richest milk, could create a sweet and delicate bow like that of our spreadable cheese, rich in enzymes. It shows itself by the white color, soft on the palate, not grainy, sweet and with musky notes that recall the Mozzarella di Bufala . This specialty was bound to obtain the consent of our customers, even the most demanding, and it have awarded the " Quality Award” in the competition CacioBù 2009. BUFFALO YOGURT Yogurt is produced by only buffalo milk and "live bacteria", without preservatives. Currently available at natural and in different flavors. This yogurt is soft and velvety on the palate, with a fresh and delicate taste which is accompanied by a slight hint of musk, sweet and slightly sour: a real treat for lovers of yogurt and more. BUFFALO MOZZARELLA LACTOSE FREE Mozzarella without Lactose has a lactose content equal to one hundredth of the normal one. Lactose, milk sugar, is naturally broken down, the intestine into two simpler molecules by an enzyme called lactase which produces our body. When the lactase produced is not enough, the lactose passes into the large intestine without being changed and here, is fermented to intestinal bacteria producing gas and organic acids. The gas produces abdominal distention, creates the feeling of bloating, cramping and abdominal pain, flatulence and diarrhea. Introducing an enzyme in the processing stage eliminates the lactose and the consequent drawbacks. For the rest of the mozzarella is the same as traditional buffalo milk, also in flavor, which remains slightly sweeter. It therefore constitutes a discovery that could represent an important innovation for the expansion of the cheese market. In fact, recent studies have shown that in our country nearly half of the population suffers from lactose intolerance. CHEESES WITH COW MILK Fior di latte Fior di latte Pastry Treccia (Plaited Mozzarella) Size: bowl gr 250 Size: gr 500 Size: kg 1 White Scamorza/Montesanino Smoked Scamorza/Montesanino Burrino Size: gr 150/350 Size:gr 350 Size: gr 300/500 Caciocavallo Silano DOP Size : variabIle Caracteristics: Fior di latte: The fior di latte is among the most popular products for authenticity and flavor, always fragrant and with a tender consistency, in different available formats: Rounded, Plaited-shape, Bocconcini and Knots- shape. All products are packaged properly to ensure the best conservation and present them to the consumer always fresh. Several packages available: in practice bowl and in the traditional paper tray. Caciocavallo Silano DOP: The Caciocavallo D.O.P. is a product made exclusively with high quality local milk coming from selected and controlled farms of the Vallo di Diano and the VaI d'Agri , geographical areas included in the article 2 of D.P.C.M. 10 May 1993 . The Caciocavallo Silano DOP is obtained in compliance with the technological process as it responds to the production expected from the production Disciplinary standard approved by the above Decree . The Caciocavallo features a thin, smooth rind, a homogeneous and compact paste with slight holes . The Caciocavallo is a product of superior quality and full flavor, more spicy when it is seasoning. Burrino: The Burrino is a cheese with the interior of butter. This gives the product more nutritional properties and a richer taste, particularly appreciated by amateurs , served plain or for culinary uses. Montesanino: As stretched curd cheese made with cow's milk and calf rennet, the Montesanino is another good product. The processing is the same of the best known smoked cheese . Always made with local milk of High Quality, the Montesanino is a flask -shaped cheese, with white outer surface, thin and soft as the inside, in muted tones typical of the dairy milk product . Proposed both loose for a more immediate consumption both in vacuum for a more permanent storage in time. STUFFED CHEESE Saccottino Cannolo Size: gr 500 Size:: gr 500 Capricciosa Primo Sale Cheese Size:: gr 500 Size:: gr 500 Treccione Rollé Size:: 2 kg Size:: 1 kg Scamorza Burrino o Manteca Size:: gr 450 Size:: gr 450 Caciocavallo Truffle cheese Formato: 1,5 kg Formato: gr 300/500 Features: Saccottino: Cheese with spun dough stuffed with prosciutto, rocket salad, olives or speck Cannolo: Cheese with spun dough filled with ricotta or cottage cheese and walnuts. Capricciosa: Fresh cheese garnished with rocket salad, carrots, nuts and olives. Primo sale: Fresh cheese with a very delicate flavor. It is so called because it undergoes only one salting . It can be enjoyed plain or with toppings rocket and spicy chili Treccione: Cheese made of spun paste , white or smoked , stuffed with prosciutto and rocket salad . Rollé: Cheese made of spun paste , white or smoked , stuffed with speck and rocket salad Scamorza nostrana: Cow's milk cheese has a particular flavor and appetizing. It is sold fresh , in white color , or at early age with a pale yellow color. Manteca o Burrino: Cheese made of spun paste , spherical shape with head. The outer dough is elastic and with a white or pale yellow color , while the heart is butter . The name comes from the Spanish language , where " manteca " means " butter. " Caciocavallo: Cheese made of semi - hard spun, round in shape. The taste is aromatic , pleasant, normally mild and almost sweet until becoming spicy by advanced maturity . Formaggio al tartufo: cheddar , a cylindrical shape ; the crust is wrinkled , the compact texture of white color , strong and intense flavor thanks to the black truffle added in small pieces during operation . CACIOCAVALLO DI PUTIGNANO RIPENED IN CAVE The Caciocavallo ripened in cave is a stretched curd cheese with pear shaped head. Produced exclusively from whole cows' milk from the production area farms . The skin is dark , rough , uneven . The internal paste is pale yellow - amber. The internal structure is compact , sweet and soft to the touch . Ingredients : raw cow's late , salt, rennet ; The taste is slightly sour and salty and in addition is characterized by the intense milky smell. Weight to the sale : 1.7 kg LA BURRATA DI PUGLIA Burrata is a fresh cheese made of spun paste , made by hand with a filling of whey cream and pieces of spun paste ; the filling is said Stracciatella , since the pieces of dough are torn by hand , and is contained in a casing ( " bag " ) also formed of pasta filata Ingredients : milk, cream , salt , truffle ( 3 % ) - or salmon or blue cheese or ham or speck- , rennet , without adding preservatives . Other characteristics : Store in refrigerator at + 4 ° C Shelf life : 15 days Format : shaped bag of 500 gr , 350 gr . , 250 gr . , 125 gr . Envelope and paper packaging for single- piece food Burrata flavored : truffles , bacon , ham , blue cheese , salmon Size : bowl 250 gr LA BURRATA DI PUGLIA LACTOSE FREE Burrata is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. Lactose, milk sugar, is naturally broken down, the intestine into two simpler molecules by an enzyme called lactase which produces our body. When the lactase produced is not enough, the lactose passes into the large intestine without being changed and here, is fermented to intestinal bacteria producing gas and organic acids. The gas produces abdominal distention, creates the feeling of bloating, cramping and abdominal pain, flatulence and diarrhea. Introducing an enzyme in the processing stage eliminates the lactose and the consequent drawbacks.
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