The product
Mozzarella with Buffalo Milk - La Maremmana
Fresh pasta filata cheese produced with raw buffalo milk
Code:
21080
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Buffalo's milk
Weight:
200 g
Minimum order:
1 piece
| Description | Delicate buffalo milk mozzarella made with raw milk from own buffaloes reared in a semi-wild state in Maremma and self-produced whey culture |
|---|---|
| Appearance | The outer part is smooth and homogeneous, white and shiny; the paste is compact and succulent |
| Taste | Sweet and delicate, with no animal notes with important hints of milk |
| Maturing | Not expected |
| Curiosity | La Maremmana mozzarellas are sweet and delicate, made by the expert hands of a cheesemaker from Campania but with a clear personality. Processing begins at 4 a.m.: the raw milk is heated, then the self-produced whey starter is added first and then the rennet. After 4 hours of curd maturation, stretching and then moulding takes place. Subsequently, the mozzarellas are cooled in vat: the thermal shock allows the creation of the outer skin and texture. Another critical aspect is the sauce, a mixture of water sal, lactic acid and whey, added to the water in a set percentage to create the preserving liquid where the mozzarellas are stored, which contributes to the flavour of the mozzarella |
| 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 | Excellent tasting alone, served at room temperature 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. |
| Weight | 200 g |
|---|---|
| Packaging | Packaged in a heat-sealed bag suitable for contact with food |
The producer
La Maremmana - Principina Terra (GR) - Tuscany
Why we chose them
Caseificio Inno al Sole La Maremmana is located in a 1800 farmhouse in southern Tuscany, in the province of Grosseto. The farm and dairy are
managed by Guido Pallini who took over his family business several years ago. The dairy uses only buffalo milk of its own production which is
processed by an expert cheesemaker, Francesco Fasulo, who comes from the cradle of mozzarella production, Battipaglia. The buffaloes are raised
free-range and are fed with cereals and fodder mostly produced by the company itself. Environmental sustainability and circular economy are two of
the keywords for the business model of La Maremmana: they have a biogas plant powered by manure, exhausted whey and dairy waste. In addition,
they employ sod-seeding, a conservative agriculture's technique based of any kind of mechanic of the soil
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