Mozzarella - fresh cheese in a brine solution made from pasteurized cows milk. It is "alive" product, that does not contain any preservatives. Mozzarella cheese reaches the consumer immersed in the brine in which it was formed. This helps to keep flavours characteristic of it and extends the shelf life of this fresh and soft cheese.
Valcolatte is one of the most deeply rooted businesses in the Italian territory, producing cheeses for over four generations. They use exclusively Italian milk from local fermes. This Mozzarella cheese originates from the region of Lombardy, Italy, which is famous for producing the largest dairy region in Italy and is famous for its old culinary traditions, not only amusing people, but also sophisticated kitchen professionals. Mozzarella production process uses clean starter cultures, that provide cheese with a beneficial microflora that gives the cheese a unique flavour and protects it from harmful bacteria. When you break the Mozzarella cheese, you can see milk droplets, as the Italians say: "True Mozzarella cries out milk." The most expensive ingredient in Mozzarella is ferment cultures, whose production technology is a secret kept even by the Italian government. Mozzarella cheese is extremely useful. It contains vitamins A, D, essential amino acids, polysaccharides, minerals, microcultures, which have a positive effect on the immune system and metabolism in the body.
Tomatoes and basil, sandwiches, pasta, lasagna.
DrinksItalian white or pink wine.