The dairy collects fresh Italian milk every day from participating farms with which it has supply contracts.
The production phases are:
Receipt of temperature-controlled milk;
Storage in tanks refrigerated to +4°C;
Start of automatic processing phases in the following stages:
Coagulation using the traditional technology employed for Giordano Fior di Latte and “pasta filata” stretched-curd cheeses for over 50 years;
Traditional spinning in a mixer with dipping arms.;
Shaping into various forms (from 10 g to 2.5 kg);
Hardening in a double section tank.
Packaging with or without preserving liquid in a protective or vacuum packaging;
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