Producing mozzarella cheese with lactic fermentation and in line with tradition is a challenging choice with respect to producing it with citric acid. From a technological point of view, once raw milk has been pasteurised lactic ferments and rennet are added. Mixing and cutting phases alternate with rest phases lasting more than three hours, that is, the necessary time for natural fermentation to occur and for obtaining that typical flavour and aroma characterising the fresh and delicate taste of mozzarella.

Our specialisation choice and investments in technologically advanced plantshighly automated and continuously updated – have been made with the aim to constantly offer a product with excellent organoleptic properties and in line with characteristics defined by the product specifications for the production of mozzarella cheese.

PRODUCT TESTS confirm that we have made the right choice.