Caciotta fior di bontà

 

It is a fresh cheese with lactobacillus subject to a short drying process.

It is a medium-hard cheese but it is creamy and its taste mild and slightly sour.

You can find it in different varieties, with olives or chili pepper.

It is eaten alone or served with crostini, bread, salads and starters.

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Burrata with chives

 

It is one of the varieties of burrata. The classical stuffing made of frayed mozzarella and cream is enhanced  by the delicate taste of chives. Its taste is thus pleasant and hefty.

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Prodotto Marchio 2 Affumicato

Truffle Burrata

 

It is a rich and refined variety of burrata. Truffle enriches the traditional creamy stuffing. Its taste is thus pleasant and hefty.

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Prodotto Marchio 2 Affumicato

Mozzarelle

 

It is a fresh spun paste cheese, characterized by a smooth uniform appearance, it is snowy white and has elastic consistency. Its taste is mild and delicate, its smell fresh and pleasant. Our dairymen’s ability gives it different shapes: bocconcino, nodino, treccia, treccina and fiordilatte.

Mozzarella is usually eaten as a fresh cheese, alone as starter (fiordilatte, for instance, typically sliced and seasoned with extra virgin olive oil and tomato, represents the basis to prepare the so called Caprese) or side dish served with main dishes. It is also a common salad ingredient.

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Aged Provolone

 

It is an aged spun paste cheese made of cow’s milk. According to tradition, it is handmade and aged for about 12 months.

It has a yellowish colour. Its consistency is very doughy and externally hard. Its taste is strong and slightly spicy. It is also eaten in flakes and served with wine.

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Semi-aged Caciocavallo

 

It is a spun paste and semi-aged cheese. It is made of cow’s milk and is traditionally homemade. Its name “caciocavallo” has its origins in its ripening technique: caciocavalli are aged in pairs “a cavallo” (that is astride) wooden beams for at least 45 days.

It is yellowish and has doughy consistency and pleasant but strong taste. It is eaten alone or served with bread, sometimes grilled and served with local wine.

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Fagottini of ricotta

 

They are made of handmade mozzarella roll serving as covering. They are stuffed with ricotta in order to shape little sacks whose taste is very delicate.

They are eaten as fresh cheese sometimes seasoned with extra virgin olive oil or served with salads, bread or refined dishes like smoked salmon.

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Stracciatella

 

It is a fresh spun paste cheese made of handmade frayed mozzarella and cream. The result is dairy product whose taste is mild and refined. It is eaten as fresh cheese or served with salads, main courses. etc. You can also serve it with no seasoning thanks to its refined taste.

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