The ageing and production area of Taleggio includes:
Lombardy (provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia)
Piedmont (province of Novara)
Veneto (province of Treviso)
The milk used must come exclusively from the farms from these territories and inserted in a control system.
The cows, all of brune race, are all bred within lands in which they graze free during the hot months (from April to November).
No corn silage is used, but only herbs and hay of the near mountain gazing lands enriched by nobel cereals coming from the bordering zones.
Only raw milk is processed in order to maintain all the nutritive and organoleptic properties of the raw material. The refinement of our cheeses, among which Castelmagno DOP and Ranchera DOP, in made only in the seasoning cave. The cheeses can reach different seasonings, from 4 months to 18 for the Castelmagno DOP.
The "Fior di Latte" is an absolutely typical product and a fundamental part of the Southern Italy dairy tradition. Mozzarella is obtained from the curdling of fresh cow's milk brought to 35 degrees, so the addition of natural rennet to form the curd. The cow's milk mozzarella is pinned every day by the diary master following the Apulian artisanal tradition using a stick and a tub, everything is immersed in draining tanks for the ooze obtaining a paste ready for the pinning.
The "Fior di latte" shape is variable: round, nodino, braid depending on the origin.
The Nodini: these are little "Fior di latte" mozzarella typical of Apulia, hand shaped they seems like a little knot. They have an harder paste endowed with a great grade of elasticity.
The "Fior di latte" Mozzarella has a sweet but delicate taste, the best siding is with a mature tomato and 2 leaves of fresh basil realizing a great Caprese, but it is also perfect to but directly cut on a pizza.
Bocconcini Fior di latte: the have a bright and homogeneous skin, white milk colored. The paste is soft and lightly elastic. When it is cut it releases a milky liquid, they represent the perfect starter.
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 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.
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