Fresh dairy products
Fresh dairy products are ‘pasta filata’, characterized by a smooth and bright surface like white snow. The consistency is elastic and the paste shows stratifications that tend to disappear toward the center. The flavor is delicate and sweet, slightly sapid.
The smell is pleasant and fresh. In relation to shaping mode (manual or mechanized), light weight, and processing modes are divided into pieces, ‘ciliegine’, knots, ‘fior di latte’. Can be eaten as it is or can be poured as ingredient in salads, appetizers, finger foods or main dishes.
The product can be smoke-
The mature cheeses are hard dairy products. The products may undergo a maturation never less than 60 days, through which the product develops the organoleptic features expected: compact pasta, more and more crumbly as the maturation period increases, strong flavor, almost spicy, characteristic and intense smell.
Can be consumed or grated, for the seasoning of pasta dishes. The most popular mature cheeses are: Caciocavallo (who’s name comes from the system used to hang it through an horse lanyard) and Pecorino.
‘Preparati’ are cheese fats of pasta filata, produced with cow’s milk, using or milk cream, as in the case of the Stracciatella and Burrata, or simply cured meats, olive oil, olives, chili, Arugula and other ingredients to create ready-