Mozzarella and scamorza

THE ANCIENT CHEESE TRADITION
8.100 tons
total production capacity

Plants

Plant
Lodi

Mozzarella

The cow’s milk mozzarella is produced using Italian milk in two types of productions: either with  live milk cultures or with citric acid, and it is strictly preservative free.

TYPES AND SIZES

Ready to eat
For pizza

Packages

Ready to eat, in bag 

100 g 125 g 250 g

 

For pizza, vacuum packed 

400 g 1 kg

 

It can also be frozen for exporting.

 


Scamorza

We produce both a white and smoked version of this cow’s milk scamorza cheese in the Lodi plant using a traditional method from Campania. The smoking process itself uses beech wood shavings to produce the cheese’s characteristic and fragrant aroma, without any additional preservatives or flavourings.

Types and Sizes

White
Smoked

Packages

Scamorza in vacuum-packed bag 

175 gr

Scamorza in vacuum-packed bag 

300 gr

Provola in vacuum-packed bag

1 kg

 

It can also be frozen for exporting.

Brands

Since 1934, Giglio has been producing a wide range of dairy products with a unique taste in Reggio Emilia every day, implementing the same passion and care as always.

Since 1870, Polenghi Lombardo has been supplying Italian families with the highest quality milk and many innovative and natural products.

Optimus is a line of treats made from high-quality milk and is chosen by the most discerning consumers with refined tastes.

Matese’s fresh milk has been supporting the growth of Campania’s children and families for over 50 years.

Carefully selected raw ingredients, experience in the dairy industry, and strict hygiene and quality controls have always ensured tasty, fresh and natural products.

Il rispetto delle più antiche tradizioni, il gusto genuino e il sapore inimitabile: sono gli ingredienti del successo dei prodotti Fior di Salento.