The product
Francescano
Aged cheese with raw buffalo milk
Code:
21086
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Buffalo's milk
Weight:
9 kg approx
Minimum order:
1/4
| Description | Cheese produced with raw buffalo milk from buffaloes raised in the Maremma |
|---|---|
| Appearance | The rind is smooth and covered with black food paraffin, the paste is ivory-white and it has just few eyes and grainy texture |
| Taste | Sweet and lactic notes give way to a good balance of acidity thanks to notes of yogurt and citrus peel |
| Maturing | At least 4 months |
| Our selection | The buffaloes from which the milk for the production of this cheese is obtained are raised in a semi-wild state on the property farm, on the Maremma hills. In the same company the cultivation of cereals and fodder also takes place to provide almost entirely to animal feed. A good example of a short supply chain, from controlling the feeding of buffaloes to processing milk. And also with particular attention to sustainability thanks to the use of a renewable energy plant from biogas that transforms livestock waste, the waste cereals and dairy processing waste into energy |
| Ingredients | Raw buffalo MILK, salt, rennet, natural whey. Crust treated with E153. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 9 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1797 kJ / 433 kcal Fat: 35,8 g of which saturates: 27,1 g Carbohydrate: 0,56 g of which sugars: 0,56 g Protein: 27,15 g Salt: 1,45 g Typical value per 100 g |
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
