The product
Bocconcini with Buffalo Milk - La Maremmana
Mozzarella morsels with buffalo milk, very delicate
Code:
21081
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Buffalo's milk
Weight:
250 g (25 g x 10 )
Minimum order:
1 pieces
| Description | Little bites of mozzarella made with raw buffalo milk from buffaloes raised in a semi-wild state in the Maremma, and whey culture |
|---|---|
| Appearance | It is glossy white in colour, with a skin that is slightly firmer than the paste; the texture is juicy |
| Taste | Delicate, with no animal notes and pronounced lactic notes |
| Maturing | Not applicable |
| 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. The mozzarella is then stored in the brine, a mixture of water, salt, lactic acid and whey in precise proportions, which helps to give the mozzarella its flavour |
| Our selection | 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. The concept of social responsibility shines through in all company choices: from how fields are managed to animal welfare, from employee management to renewable energy production. Respect, ethics, transparency: these are not just words but concrete choices |
| Suggestions | We recommend serving at room temperature to allow the bocconcini to release their full flavour and aroma. The absence of any animal notes makes these mozzarella bocconcini suitable even for those who prefer more delicate flavours |
| Ingredients | Raw buffalo MILK, salt, natural whey starter, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g (25 g x 10 ) |
| Packaging | Packaged in a heat-sealed bag suitable for contact with food |
| Storage Conditions (packaged products) | Store at temperatures below +4 ° C |
| Country of origin of the primary ingredient | Tuscany |
| Nutrition Declaration | Energy: 1171 kJ / 283 kcal Fat: 25 g of which saturates: 16 g Carbohydrate: 1 g of which sugars: 1 g Protein: 13,5 g Salt: 0,8 g Typical value per 100 g |
The producer
La Maremmana - Principina Terra (GR) - Tuscany
Why we chose them
La Maremmana' is the name of the buffalo-milk mozzarella produced by the Inno al Sole Dairy, run by the young Guido Pallini. After gaining some
experience abroad in the world of finance, he decided to return to Tuscany to take over the family business founded by his father.
The Maremmana is a native cattle breed of southern Tuscany and northern Lazio, rustic and very hardy, with large lyre-shaped horns and a coat
with greyish hues. The farm was originally established to rear this beef cattle breed, but during the crisis of the 1980s, it became necessary to
diversify the business. Marcello Pallini, Guido's father, fell in love with buffaloes during a trip to Salerno - robust and intelligent animals - and decided
to reintroduce them to the Maremma. The Inno al Sole Dairy is situated in Principina Terra, a hamlet of Grosseto, and has been converted from a
19th-century farmhouse, 500 metres from the barn. It is flanked by the farm shop, separated from the production area only by a glass partition to
allow customers to watch the production process. Today, the barn is home to around 400 buffaloes, 250 of which are lactating, reared in free-range
conditions and fed on home-grown cereals and fodder. Guido has succeeded in breathing new life into a business that has been in the farming trade
for 200 years, back when transhumance was still practised in the Maremma.
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