Recipes and pairings - Articoli e Novità
Contadina: True Campania Buffalo Mozzarella PDO since 1950
In 1950 a small farm with a Buffalo herd was funded in the province of Caserta in an area with an ancient tradition raising buffalo and producing milk and mozzarella. This is the so called PDO zone between the cities of Capua and Mondragone, an uncontamined area witout any industrial plant. The milk used and processed comes exclusively from this area form carefully selected farmers who take always care of this territory because their special bond with the land: a fundamental value for the company. The farms are within a 15km radius in order not to stress the milk and maintaining it always hot during the processing.
With the passing of the years the company became bigger and bigger thanks to the know-how and the passion that made this product a top quality one and in 1998 the Conatdina Cheese Agricultural Cooperative was opened. But as all the well done things the process of expansion was gradual and required a lot of years. So a new functional structure was biult only in 2001 adapting its prodution due to the continue innovation and new technologies which are means to reach the best quality as possible making very strict controls maintaining the quality level of the milk constantly high and the ensure consumer food safety. The production is entirely traceable along every part of the productive chain.
Despite the technologic progresses the craft component, which requires year of experience and passion, is still the most fundamental one. In fact the mozzarella La Contadina is produced following the PDO Mozzarella di Bufala Campana disciplinery written by the Ministry of Agriculture. During the last years La Contadina, apart from the still obtained PDO, has obtained a lot of international certification thanks to its quality and controls as the BRC and IFS certifications which are very relevant at an international level, but also the Halal certifications as it concern the eastern countires and the Ethical Sedex Smeta 4 pillars.
When you taste the product you immediately feel the tastes and aromas of the land of its origin, a true Campania mozzarella with still hot pure local buffalo milk!
If your mozzarella is cold when you recieve it, as it needs to be at cool temperature keeping it fresh during the shipping, we recommend you to put it still in its package under hot water until it will be warm.
The Castelmagno: the King of the Piedmontese Cheeses
The artisanal production of Castelmagno, a cow's milk cheese with minimum addictions of sheep's or goat's milk (from 5% to 20%).
The Milk comes from the cows in mountain pasture following the ancient techniques.
The Alpine huts are over 1600 metres height: here, the great variety and fragrance of the grass and flowers, enriched by the oat grass, gives Castelmagno excellent organoleptic characteristics.
The technique of making Castelmagno consist of break of the curd in clumps as big as a grain of corn. The result is made dried off for 24 hours in cloth, after that there's another break in cubes, the result than acidify for 3 three days under buttermilk before being crushed and kneaded again adding some salt and than it is pressed in the shapes for one day.
After that the Castelmagno ages in a natural environment for almost 120 days.
The past is ivory and soft: after the maturation it acquires more compactness and a darker colour, sometimes with blu-green shades due to the development of the moulds responsible of the marbling.
Bagoss: Cheese with a taste of saffron
An Alpine hut cheese which reminds of the Alpine pasture perfumes, the agricultural passion of Bagolino people and the golden colour due to the addition of saffron in the curd.
The definition of Bagoss in reserved only to those cheeses that are exclusively produced within the district of Bagolino using raw milk coming mainly from Brune Alpine cows.
Ode to the Bitto, the enduring Valtellina cheese
The Bitto Storico is an artisanal product, it is produced only during the summer in the 12 authorized mountain pasture.
The cattle, Bruno Alpine race cows and orobic race goats, is carried on the pastures in June and remains there until September.
This product is born in the Valli Orobiche and the alpine pastures, and it is the result of the meeting of humidity, temperature and manual skills. The area Bitto DOP production area includes the province of Sondrio and the districts of the high Brembana valley.
The Bitto Storico production area instead is limited on the Orobiche Pre-Alps, between the provinces of Sondrio, Bergamo and Lecco.
The main valleys of production are Gerola and Albaredo, the valleys of Bitto.
In addition to the taste rich in herbaceous aromas and perfumes, the Bitto improves with the passing of time.
Its success is due to the aging too, a Bitto wheel can be conserved for over 10 years.
The purists are horrified by the idea of using it in some recipes, so they enjoy it purely, slowly, to maintain on the palate the aromas of flowers and august herbs.
It melts instantly in the mouth and it lives aromas of dried fruit, butter, hay, dried flowers.
The Bitto gives its best at an environment temperature, so before enjoying it take it far from cold places for half a day.
Apulian Stracciatella - Caseificio Voglia di Latte
Stracciatella is a typical Apulia cheese. To obtain a good stracciatella, the cream must the as fresher as possible.
It is white milk colored, without any crust fibers and holes. Its taste is fresh and slightly acid, its aroma is dedicate.
Stracciatella is produced using cow's milk mozzarella.
Stracciatella, if very fresh, has a so much pleasant taste that must be eaten alone and not accompanied with anything.
Anyway there are a lot of recipes which include the stracciatellal, among which some first dish like orecchiette, the stuffed courgette flower, toasted bread and omelette.
It matches perfectly with dry white wines.
The production of the Caseificio Voglia di Latte follows artisanal methods, guided by the wise dairy traditions which guarantee the genuineness and freshness of the product.