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Burrata, Stracciatella, Mozzarella: Artisanal Apulian products
09/03/2018 - Artisanal making, made by the wise hands of the cheese making masters that guarantee the genuineness of the product. The stracciatella is a soft spun curd paste fresh cheese. To obtain a good stracciatella, the cream must be very fresh. Its color is white as milk, lacks of crust, fibrous structure, without holes. The taste is fresh and lightly acid, delicate aroma. The stracciatella derives from cow's milk mozzarella. The Mozzarella Fior di Latte is obtained from the coagulation of fresh cow's milk brought to 35°, and the adding natural rennet to form the curd. The mozzarella is made every day by the cheese making masters following the Apulian traditional method using a stick and a tub, then all is immersed in draining tanks to obtain a paste ready for the spinning. The Fior di Latte shape is variable, round, nodino, braid. The Burrata is the queen of the Apulian cheese, it is the result of a patient and careful artisanal work. It is a little soft paste "sack", that contains a good amount of stracciatella.
Articolo tratto da: OIP Editorial Department







Apulian Nodini mozzarella fiordilatte - Caseificio Voglia di Latte

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Nodini fiordilatte pugliesi 35 gr. in conf. da 250 gr.
4.30 €

Ricotta - Caseificio Voglia di Latte

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Ricotta fiordilatte campana in conf. da 250 gr. c.a.
3.00 €

Bocconcini di Mozzarella Pugliesi - Caseificio Voglia di Latte

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Bocconcini di fiordilatte Pugliesi da gr. 50 in confezione da 250 gr.
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Mozzarella Fiordilatte - Caseificio Voglia di Latte

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Mozzarella Fiordilatte - Caseificio Pugliese - 250 gr.
4.50 €

Apulian Burrata - Caseificio Voglia di Latte

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Burrata Pugliese - 125 gr. in conf da 250 gr.
5.00 €

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