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