The product
Sfoglia Fiordilatte
A sheet of Fiordilatte mozzarella ready to use
Code:
24923
Country of origin:
Italy
Type of Milk:
Cow's milk
Weight:
500 g approx
Minimum order:
1 piece
| Description | A sheet of traditional Fiordilatte mozzarella obtained only from cow's milk from the Murge, an Apulian plateau |
|---|---|
| Appearance | It comes in a roll, white in colour and with a fine structure: the thin texture of the stretched curd can be glimpsed even with the naked eye |
| Taste | Delicate, with notes of cream and fresh milk |
| Curiosity | The Caseificio Olanda processes an average of 50 quintals of milk (compared to the industry which processes 30 times as much) coming exclusively from two stables from the Murgia, a plateau in the Apulian hinterland particularly suited to grazing and dairy cattle breeding |
| Our selection | A product designed ad hoc for catering: the Caseificio Olanda has developed this low watery recipe in order to be tire up by hand on bruschettas and pizzas |
| Suggestions | Perfect on pizza jutst tore up by hand, in sandwiches or to make classic summer rolls |
| Ingredients | Cow's MILK, salt, rennet and lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 500 g approx |
| Packaging | Plastic tray heat sealed |
| Storage Conditions (packaged products) | Store at a temperature between 0 °C and +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 912 kJ / 219 kcal Fat: 15 g of which saturates: 10,5 g Carbohydrate: 1,2 g of which sugars: 0,9 g Protein: 19 g Salt: 0,52 g Typical value per 100 g |
The producer
Caseificio Olanda - Andria (BA) - Puglia
Why we chose them
Caseificio Olanda was born in Andria in 1988 thanks to Michele Olanda and his wife Carmela. They were breeders and milk producers, and
dediced
to start producing their own mozzarella and burrata.Today the dairy still maintains its artisanality and processes the milk from only two farms located
in
the Murgia, an area near Bari suited for the breeding. Today, the sons Riccardo and Savino also work in the company with the aim to let known
their
artisanal burrata beyond the local borders
From the same producer
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