Mozzarella is cheese made from cow’s milk, with a stringy texture and hand-spun.
HOW TO SERVE
Mozzarella is a table cheese that can be paired with rustic appetizers. It can be used as a topping for pizza or salads, such as the Caprese. It can also be served breaded and fried.
TYPOLOGY / Stretched cheese from cow milk.
INGREDIENTS / Milk, Rennet, Salt.
MILK’S PROVENANCE / East Sicily.
SHAPE / Round irregular.
CRUST / Smooth and shiny crust.
COLOUR / Pearly white.
INNER COLOUR AND CRUST / Milk-white.
HOLES / Absent.
STRUCTURE / Soft, moderately elastic.
SMELLS / Lactic and vegetal notes.
FLAVOURS / Balance of mild, tart and moderately sapid.
FRAGRANCES / Lactic with light animal notes.
TRIGEMINAL SENSATIONS / Absent.
STRUCTURE INSIDE MOUTH / Elastic, moist, good
TASTE-OLFACTORY PERSISTENCE / Low.
SALES UNIT / About 0,5 Kg.
TECHNOLOGICAL ASPECTS / After milk’s coagulation, the curd is grossly broken, then it ripens. When it becomes ripe, it is cut in
strips and kneaded with wood sticks at high temperature until it attains the convenient consistency. Some morsels of curd are stumped
QUALITY CONTROL / H.A.C.C.P. System implemented in the whole productive process; product distribution with hazards control and sixmonth
system control through internal and external second audit to main suppliers.
TRACK / Track system applied for every production lot with acquisition of information and origin lots for raw materials, packaging products
and execution’s charge in every degree of production cycle.
TRACEABILITY / Capability for recall all deployment units at sale within 6 hours from non conformity manifestation. Non conform product’s
withdrawal in 72 hours from sales freeze.
RIPENING / Absent.
SHELF LIFE / 7 days.
PRESERVATION / Keep in fridge at positive temperature + 4° C.
PACKAGING / Heated tub and maintenance liquid.
BACH CODING / 6 digits corresponding to start production’s day, month and year.