Mozzarella: the kitchen essential
Whether for a delicious stringy pizza or to garnish your tastiest dishes, Caseificio Valcolatte mozzarellas are designed to guarantee workability, meltability and stability during preparation. A complete range, available in different formats and consistencies, to adapt to the needs of the kitchen, oven and service.
Curious
to find out more?
If you have doubts, questions or curiosities, you are in the right place to find all the answers.
Traditional mozzarella contains lactose, although in amounts that vary depending on the product. If you prefer to avoid it, we also have lactose free versions for you. So, nobody misses their dose of tastiness.
Yes, but for food safety reasons we recommend using frozen products, which are produced by carrying out the freezing process under controlled and validated conditions.
The composition (milk, salt, rennet and cultures) is always the same. Only certain chemical and physical characteristics change: mozzarella ball is more suitable for direct use (softness, juiciness), while pizzeria mozzarella is more suitable as an ingredient because it is drier and does not release liquid or oil during cooking.
This is linked to the type of feed used by the farmer. Fresh grass contains more carotenoids, which are fat-soluble and dissolve in the fat globules of the milk, giving the product a yellowish colour.