Mozzarella di vaccino
Lattè Mozzarella cow's milk mozzarella is a dairy product made from milk of cow. A fresh dairy product but certainly different in consistency and flavor than with buffalo mozzarella.
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Ciliegina di vaccino
The Lattè Mozzarella vaccine icing is similar to the classic mozzarella, from which it differs for the origin of the milk (strictly vaccine) for the shape and texture of the dough, elastic but fibrous at the same time.
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Cubettato di mozzarella
The cow's milk mozzarella cut into cubes Lattè Mozzarella is a studied product specifically for the pizza: high yield, balanced flavor, right row, comfortably cut into cubes. This format is of great use in rotisseries, pizzerias, restaurants and in the world of catering in general.
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Provola affumicata
Smoked Provola Lattè Mozzarella, is a cheese that shares with the mozzarella the antiquity of the origin and the production techniques. Also the provola is obtained from the transformation of raw cow's milk, however at the end of the processing, which provides a longer spinning phase than that of mozzarella, to obtain a more consistent dough, it is placed in a closed environment in contact with smoke from wet straw burned for a few minutes.
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Mozzarella di bufala
For the Buffalo Mozzarella Campana DOP Lattè Mozzarella we use only fresh Buffalo Milk and whole complying with the rules of quality and safety, dictated by the production disciplinary of mozzarella Dop. The efficiency of our processing ensures a controlled finished product at every stage of the process, to be enjoyed in all its freshness.
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Ricotta omogeneizzata
Homogenized Ricotta Lattè Mozzarella is a fresh product obtained from whey and subjected to the homogenization process by destroying the ricotta flakes.
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Fior di ricotta
Lattè Mozzarella Fior di Ricotta, despite being a dairy product, it cannot be defined as cheese but it must be classified simply as a dairy product: it is not obtained in fact through the coagulation of casein, but from milk proteins.
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Cacetto affumicato
The smoked Cacetto Lattè Mozzarella, has a thin and smooth rind, the color varies from intense golden yellow to brownish yellow. The color of the pasta varies from white with a straw yellow and cut it is compact and homogeneous. The flavor is tasty, and with the characteristic aroma of smoked meats.
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Cacetto filoncino bianco affumicato
The Cacetto white loaf smoked Lattè Mozzarella, is presented with thin crust and smooth, the color varies from intense golden yellow to brownish yellow. The color of the pasta varies from white to straw yellow and when cut it is uniform, compact and homogeneous. The flavor is tasty, and with the characteristic aroma of smoked meats.
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Bocconcino di vaccino
The Lattè Mozzarella vaccine morsel comes with milk-white paste from the structure soft and elastic, smooth and shiny surface with very thin rind, fresh and pleasant taste and delicate.
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Julienne di mozzarella
The Lattè Mozzarella Julienne mozzarella is studied in detail to offer to modern catering professionals a product that meets the highest expectations. Strictly selected ingredients, high quality standards and unmistakable goodness.
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Fior di latte
Lattè Mozzarella, or simply mozzarella or cow's milk mozzarella, it is a fresh cheese, or dairy product, made from whole cow's milk of spun paste, obtained with an almost identical technique to that of the buffalo mozzarella from Campania, with which it must not be confused. It is produced throughout Italy and for centuries in the Center and South, however it is a product originating in Campania.
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Mozzarella mista
Lattè Mozzarella mixed mozzarella is produced only the best Italian milk and a craftsmanship; this is the secret of our mixed mozzarella produced obtained either with Vaccine milk or with our Buffalo milk, always ensuring e however, a high level product for the final consumer.
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Ricotta fresca
Fresh Ricotta Lattè Mozzarella is a dairy product, not a cheese, which, due to its characteristics of freshness and content, it is a complete, lean, very digestible food and, above all, loved, even by children. It is produced by collecting the whey proteins left after cheese processing.
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Ricotta e ricotta salata
To maintain Ricotta Lattè Mozzarella, salt is historically used. Which allows to preserve and season this precious semi-hard cheese and used mainly in the kitchen.
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Cacetto bianco
Cacetto Bianco Lattè Mozzarella is a spun paste cheese produced exclusively with milk pasteurized with live milk enzymes without preservatives. It comes in its characteristic shape, with a thin straw-yellow rind and a simple and delicate taste.
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Cacetto filoncino bianco
The Lattè Mozzarella white filetto shit has a thin and smooth rind. the color varies from straw to golden yellow. The color of the pasta varies from white to straw yellow and when cut it is uniform, compact and homogeneous. The taste is tasty, sweet and delicate.
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Prosciutto cotto
Lattè Mozzarella cooked ham is tasty, delicate and sweet, with slice surrounded by fat with a minimum thickness of 2cm. Deep pink slice color.