The product


Aged cheese with raw buffalo milk
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Buffalo's milk
9 kg approx
Minimum order:
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Description Cheese produced with raw buffalo milk from buffaloes raised in the Maremma
Appearance The rind of the cheese is smooth and covered with a black food paraffin, the ivory-white paste has very few holes and grainy texture
Taste Sweet and lactic notes at the entrance then give way to a good balance of acidity given by notes of yogurt, musk 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 farm in property, 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 with a also pay 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
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Ingredients Raw buffalo MILK, salt, rennet, natural whey. Crust treated with E153 and E172
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) Store at a temperature less than +4 ° C
Instructions for use Please remove crust before consumption.
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
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