MOZZARELLA AND SCAMORZA

THE ANCIENT CHEESE TRADITION

8.000 tonnes

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

100gr

125gr

250gr

For pizza, vacuum packed

400gr

1Kg

It can also be frozen for exporting

Per biologica – frozen

3x125gr

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

175gr

Scamorza in vacuum-packed bag

300gr

Scamorza in vacuum-packed bag

1Kg

It can also be frozen for exporting.

BRANDS

giglio-1

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.

polenghi

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

optimus_2

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

matese_2-1

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

ala

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

FDS_logo_2018_0

Respect for the most ancient traditions, genuine taste and inimitable flavor: these are the ingredients of the success of Fior di Salento products.