The news has now become official after the experimentation organized by the Consorzio Gorgonzola in collaboration with the CREA of Lodi (research centre).
Nowadays, in fact, the presence or lack of this sugar in the food has become an information of great interest for the final consumer.
The lactose content in Gorgonzola has resulted to be far under ministerial limit to define a cheese "naturally lactose less" (<0,1 g/ 100g).
This result has been largely been waited and supported by a research made by the Consorzio di Tutela. Up to now every company will be able to report the caption, as long as it is supported by analysis on its product, that certify the values reported by the research.
Esposito has been working in the dairy field for over than 30 years.
In the Artisanal Cheese Factory Esposito the ancient art of cheese making is practiced by expert hands that work mozzarella wisely, passed on from a generation to another one. Here, the production of the Campania buffalo mozzarella, ricotta and the other cheeses is respected without bending to the global market rules (which impose products that are more and more similar). In fact the production is entirely hand made: that means a lower production volume, but an outstanding quality, the guaranteeing of taste and genuineness respecting the traditions.
All the milk processed by the Artisanal Cheese Factory Esposito comes from selected in the Piana del Sele.
The ageing and production area of Taleggio includes:
Lombardy (provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia)
Piedmont (province of Novara)
Veneto (province of Treviso)
The milk used must come exclusively from the farms from these territories and inserted in a control system.
The cows, all of brune race, are all bred within lands in which they graze free during the hot months (from April to November).
No corn silage is used, but only herbs and hay of the near mountain gazing lands enriched by nobel cereals coming from the bordering zones.
Only raw milk is processed in order to maintain all the nutritive and organoleptic properties of the raw material. The refinement of our cheeses, among which Castelmagno DOP and Ranchera DOP, in made only in the seasoning cave. The cheeses can reach different seasonings, from 4 months to 18 for the Castelmagno DOP.
The "Fior di Latte" is an absolutely typical product and a fundamental part of the Southern Italy dairy tradition. Mozzarella is obtained from the curdling of fresh cow's milk brought to 35 degrees, so the addition of natural rennet to form the curd. The cow's milk mozzarella is pinned every day by the diary master following the Apulian artisanal tradition using a stick and a tub, everything is immersed in draining tanks for the ooze obtaining a paste ready for the pinning.
The "Fior di latte" shape is variable: round, nodino, braid depending on the origin.
The Nodini: these are little "Fior di latte" mozzarella typical of Apulia, hand shaped they seems like a little knot. They have an harder paste endowed with a great grade of elasticity.
The "Fior di latte" Mozzarella has a sweet but delicate taste, the best siding is with a mature tomato and 2 leaves of fresh basil realizing a great Caprese, but it is also perfect to but directly cut on a pizza.
Bocconcini Fior di latte: the have a bright and homogeneous skin, white milk colored. The paste is soft and lightly elastic. When it is cut it releases a milky liquid, they represent the perfect starter.
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