The product
Caciotta senza lattosio
Formaggio molle senza lattosio del Caseificio Mambelli
Code:
21515
Country of origin:
Italy - Emilia Romagna
Type of Milk:
Cow's milk
Weight:
250 g approx
Minimum order:
1 piece
| Taste | Sweet with hints of milk and cream |
|---|---|
| Maturing | At least 4 days |
| Our selection | We have chosen this product because it meets the tastes and needs of lactose intolerant people, combining them with the guarantee of natural ingredients, artisanal processing methods |
| Suggestions | Excellent on a focaccia or as a filling for a piadina. It can also be used in the kitchen. |
| Ingredients | Pasteurized whole MILK, salt, selected lactic ferments, rennet. Crust treated with preservative: E202, E235. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g approx |
| Packaging | Packaged in a transparent 80% recycled and 100% recyclable PET tray |
| Storage Conditions (packaged products) | Kepp at 0 + 4°C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1332 kJ / 321 kcal Fat: 27 g of which saturates: 19 g Carbohydrate: 1,1 g of which sugars: 1,1 g Protein: 19 g Salt: 0,7 g Typical value per 100 g |
The producer
Caseificio Mambelli - Santa Maria Nuova Bertinoro (FC) - Emilia Romagna
Why we chose them
The history of the dairy Mambelli began in a country house in the area of Bertinoro.
Grandmother Elsa used to produce in a copper pot a special Ricotta made from the milk of her cows, that was enriched with thermal waters. Then
the cheese used to travel on the sides of a motorbike down to the Cesena market. It was Domenico, the son of Elsa, that continued to carry to the
market the "treasure of the family" riding his "Mondial" motorcycle.
Domenico and Idiana inherited all the secrets on the production of this particular Ricotta, that was soon distributed also to the neighboring
provinces
Thus, in 1972, the dairy Mambelli was born, a story of work and passion, but also the story of a family, represented today by Raffaella Mambelli, the
third generation.
Known and respected for its Ricotta di Romagna, in 1995 the family started producing Squacquerone.
Exclusive use of natural ingredients, selection of quality milk, no use of preservatives or additives, craftmanship in the production: these are the
pillar
of Mambelli philosophy.
Today, thirty years later, with the same philosophy Mambelli produces a wide range of cheeses, all to be enjoyed fresh.
