Artisanal making, made by the wise hands of the cheese making masters that guarantee the genuineness of the product.
The stracciatella is a soft spun curd paste fresh cheese. To obtain a good stracciatella, the cream must be very fresh.
Its color is white as milk, lacks of crust, fibrous structure, without holes.
The taste is fresh and lightly acid, delicate aroma.
The stracciatella derives from cow's milk mozzarella.
The Mozzarella Fior di Latte is obtained from the coagulation of fresh cow's milk brought to 35°, and the adding natural rennet to form the curd.
The mozzarella is made every day by the cheese making masters following the Apulian traditional method using a stick and a tub, then all is immersed in draining tanks to obtain a paste ready for the spinning.
The Fior di Latte shape is variable, round, nodino, braid.
The Burrata is the queen of the Apulian cheese, it is the result of a patient and careful artisanal work.
It is a little soft paste "sack", that contains a good amount of stracciatella.
As a definition, the Parmigiano Reggiano is an hard paste cheese made up of cow's milk. Without any doubt, the most famous of the world.
The cheese making masters, nowadays as in the past, carry on producing this cheese with the fine milk of the origine area (to obtain 1 kilo of Parmigiano 14 liters of milk are needed), natural curd, salt and no additives, in artisanal way, with the same passion and loyalty.
The parmigiano Reggiano naturally lacks of lactose.
The natural aging makes easy the digestion of the Parmigiano Reggiano and develops an extraordinary complexity of aromas and tastes.
Very good, easy to digest, absolutely natural.
Raschera PDO La Bruna, made up of raw cow milk only, then a 1 month aging, that always takes place in very humid stone caves.
Its taste is elegant, delicate and very aromatic, appreciated not only as a product itself but also as an ingredient for many recipes.
It is Particularly fit for being melted, so it can be used in the preparation of flavorful and creamy risotti.
Great also as a side with some cooked vegetables, or cut into small cubes in mixed salads, the Raschera is often used also to cook delicious fondues, vo-au-vent and salad cakes.
The ideal wine pairing are structured white wines and middle bodied red wines.
Some years ago the famous chef Vissani sentenced the Strachitunt the best cheese of the world.
The Strachitunt was born in Valteggio, a soft paste blue cheese made up of two different curds.
This cheese is produced using an unique technique, that is to say the sediment in layers of the two curds.
The cold curd obtained from the evening milking is left resting hung in dripping cloths. The next morning curd, the so called hot curd, is cut and made resting for only 20 minutes instead.
The two curds, hot and cold, then are broken immediately before the mixture and then they're sedimented in layers.
The wheels then are salted.
Pairing with rice, ravioli, fine meats but also in pureness with some good bread, jam and a glass of red wine.
The Red Cow, so called thanks to their characteristic light red coat, produces a milk particularly rich in proteins, casein and calcium, which makes it particularly fir for the production of the Parmigiano Reggiano.
The Parmigiano Reggiano Vacche Rosse has a 24 months aging at least with very high nutritional qualities and properties.
The Parmigiano Reggiano Vacche Rosse production is regulated by the Disciplinary of the Safeguard Consortium of Parmigiano Reggiano.
The aged Parmigiano Reggiano furnish a good quantity of animal fats and amino acids, most of them essentials. Its proteins are more easy to digest. The Parmigiano Reggiano is also known for its high tolerability by allergic subjects too; in fact, we remember, its production disciplinary excludes the presence of contaminants.
Differently from milk, Parmigiano reggiano doesn't contain lactose, this makes it adapt for the intolerants too.
The Parmigiano Reggiano vacche rosse production started during the 90s, still guaranteeing cheese with an high biologic value nowadays.
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