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Fior di Latte Mozzarella

Fior di Latte Mozzarella is a fresh pasta filata cheese made by hand with cow’s milk. With a bright color and a soft consistency, it is loved by young and old for its fresh flavor. In the kitchen it is used both raw and cooked. Excellent to accompany tomatoes in a caprese with a drizzle of extra virgin olive oil, or even raw ham. ideal for preparing pizzas, panzerotti and stuffed calzones.

Fior di Latte Mozzarella – Lactose-free

Fior di Latte Mozzarella is a fresh pasta filata cheese made by hand with cow’s milk. With a bright color and a soft consistency, it is loved by young and old for its fresh flavor. In the kitchen it is used both raw and cooked. Excellent to accompany tomatoes in a caprese with a drizzle of extra virgin olive oil, or even raw ham. ideal for preparing pizzas, panzerotti and stuffed calzones.

Treccione

Treccione di mozzarella is a fresh hand-knotted cow’s milk pasta filata cheese. With a bright color and a soft and fibrous consistency, it is loved for its particular flavor, in which the sweetness of milk mixes with flavor. Its use in the kitchen is very versatile. Excellent raw to accompany raw vegetables or to enrich salads, it is excellent for stuffing buns or enriching a cold cuts platter. Ideal for preparing eggplant parmesan, pizzas, calzones, omelettes.

Trecce and Nodini

Trecce e nodini mozzarella is a fresh hand-knotted cow’s milk pasta filata cheese. Small morsels to be savored, they are characterized by firmer pasta and the fresh flavor of milk and full of taste. In the kitchen they are well suited for tasty recipes, appetizers and salads. Ideal to accompany raw ham, pickled vegetables and grilled vegetables.

Scamorza di fior di latte

Fior di latte scamorza is a fresh filate pasta cheese made by hand with cow’s milk. Its consistency is soft and well structured but unlike mozzarella it undergoes the drying process without ever starting the seasoning. It is immediately recognizable for its typical “pear” shape, with a choke that divides the silhouette in half. It stands out for its savory, fresh and delicate flavor. In the kitchen it can be used both raw and cooked. It is particularly suitable for garnishing pizzas, quiches, meat rolls, baked pasta. Ideal to accompany cold cuts and cooked vegetables.

Quadrifoglio “provola di fior di latte”

Quadrifoglio “fior di latte provola” is a cow’s milk pasta filata cheese with short maturation. With a soft consistency, Il Quadrifoglio stands out for its typical shape divided into squares by a ribbon that highlights its parts. Another feature is the size, usually half a kilo. In the kitchen it can be used raw and cooked. It is ideal to taste with raw vegetables, salami, tomatoes. Due to its consistency, it is ideal for preparing pizzas and first and second courses in the oven, such as stuffed meatloaf.

Burrata

Burrata is a fresh pasta filata cheese made by hand with cow’s milk. The white and rounded shape of the bag contains a soft and creamy heart made of “stracciatella”. This filling, a mix of cream and hand-made frays. The sweet and fresh taste that melts pleasantly in the mouth. In the kitchen it is very versatile and finds its best performance when used fresh. It adapts to the preparation of appetizers, salads and first courses, such as spaghetti with hanging cherry tomatoes, sweet olives and burrata.

Burrata – Lactose-free

Burrata is a fresh pasta filata cheese made by hand with cow’s milk. The white and rounded shape of the bag contains a soft and creamy heart made of “stracciatella”. This filling, a mix of cream and hand-made frays. The sweet and fresh taste that melts pleasantly in the mouth. In the kitchen it is very versatile and finds its best performance when used fresh. It adapts to the preparation of appetizers, salads and first courses, such as spaghetti with hanging cherry tomatoes, sweet olives and burrata.

Burratine

The burratine are a small and tasty version of the burrata. The burratine are a fresh pasta filata cheese made by hand with cow’s milk. They differ from the burrata by the shape of the small bag inside which a soft and creamy heart made of “stracciatella” is enclosed. This filling, a mix of cream and hand-made frays. The sweet and fresh taste that melts pleasantly in the mouth. In the kitchen it is very versatile and finds its best performance when used fresh. It adapts to the preparation of appetizers, salads and first courses, such as spaghetti with hanging cherry tomatoes, sweet olives and burrata.

Burratine – Lactose-free

The burratine are a small and tasty version of the burrata. The burratine are a fresh pasta filata cheese made by hand with cow’s milk. They differ from the burrata by the shape of the small bag inside which a soft and creamy heart made of “stracciatella” is enclosed. This filling, a mix of cream and hand-made frays. The sweet and fresh taste that melts pleasantly in the mouth. In the kitchen it is very versatile and finds its best performance when used fresh. It adapts to the preparation of appetizers, salads and first courses, such as spaghetti with hanging cherry tomatoes, sweet olives and burrata.

Cuordiburrata® “Stracciatella”

Stracciatella is the heart of the Burrata. It is a fresh cow’s milk pasta filata cheese made entirely by hand. It is characterized by mozzarella strips dipped in fresh cream. With a soft and creamy consistency, it is striking for the sweet taste of fresh milk and for the goodies. It is ideal to consume as it is or to create delicious first courses, stuffed courgette flowers, bruschetta and appetizers.

Cuordiburrata® “Stracciatella” – Lactose-free

Stracciatella is the heart of the Burrata. It is a fresh cow’s milk pasta filata cheese made entirely by hand. It is characterized by mozzarella strips dipped in fresh cream. With a soft and creamy consistency, it is striking for the sweet taste of fresh milk and for the goodies. It is ideal to consume as it is or to create delicious first courses, stuffed courgette flowers, bruschetta and appetizers.

Ricotta

Ricotta is a dairy product that is obtained by heating the cow’s milk whey left over from the processing of the cheese. Hence also its Latin origin name “re-coctus”, which literally means “twice cooked”. Thanks to its delicate, sweet taste and its soft consistency, it is the ideal ingredient for sweet dishes, such as creams, cassate and cannoli, and savory, such as ravioli and appetizers.

Primosale

Primosale is a fresh soft cow’s milk cheese which is characterized by its short maturing while remaining a fresh cheese. Its soft and compact consistency allows it to be cut into cubes and served as an appetizer or as a prominent ingredient in salads. Its delicate taste goes well with the typical vegetables of the summer season.

Scamorza “appassita”

Scamorza appassita is a cow’s milk pasta filata cheese. Seasoned version of fresh scamorza, it is characterized by its strangled shape and by the seasoning that gives this cheese a thin straw yellow color crust. Inside you will discover a cheese with a soft, compact consistency, with a delicate and delicious flavor. It can be eaten as it is, accompanying salami and taralli, or cooked in the oven in a bowl.

Manteca “Burrino”

The “burrino” Manteca is one of the typical specialties of Southern Italy and in particular of Puglia. It is characterized by being a shell of scamorza pasta with a real heart of butter. This cheese, like burrata, comes from the need to properly store butter. By cutting the manteca you can prepare yourself to taste a butter with an unusual flavor, unique in its kind that finds its best expression on a slice of hot bread.

Smoked Ciliegine

The smoked cherries are small pieces of spun paste of cow’s milk with natural smoking. Their taste is inimitable and is characterized by being important with a smoky aftertaste. In the kitchen they are very versatile. They can be eaten raw in refined appetizers or used in the kitchen for tasty pizzas, second courses with delicious fillings and rustic cakes.

Camaggino

Camaggino is a cow’s milk spun paste cheese with natural smoking that gives the rind a brown color. It is noted for its characteristic elongated shape. Its consistency is soft but compact. Given its large size, it is suitable for slicing. The taste is aromatic, sweet with a smoky aftertaste. In the kitchen it is very versatile. It can be eaten cooked to prepare, baked pasta, tasty pizzas, second courses with delicious fillings and rustic cakes.

Smoked Scamorza

Smoked scamorza is a cow’s milk pasta filata cheese with natural smoking. Given its large size, it is suitable for slicing. The taste is very original, sweet with a smoky aftertaste. In the kitchen it is very versatile. It is suitable to be eaten raw in refined appetizers or used in the kitchen for tasty pizzas, second courses with delicious fillings and rustic cakes.

Smoked Treccione

The smoked treccione is a cow’s milk pasta filata cheese with natural smoking that gives the rind a brown color. It is noted for its characteristic elongated and hand-knotted shape. Its consistency is soft but compact. Given its large size, it is suitable for slicing. The taste is aromatic, sweet with a smoky aftertaste. In the kitchen it is very versatile. It can be eaten cooked to prepare, baked pasta, tasty pizzas, second courses with delicious fillings and rustic cakes.

Smoked Sticks

The smoked sticks are a cow’s milk spun paste cheese with natural smoking that gives the rind a brown color. Their original shape, shaped like small chopsticks, make them ideal for a tasty snack. Their consistency is soft but compact. The taste is aromatic, sweet with a smoky aftertaste. To eat during appetizers accompanied by cold cuts or ready to prepare, baked pasta, tasty pizzas, main courses with delicious fillings and rustic cakes.

Smoked Cuordiburrata®

The smoked Cuordiburrata® is an original version of the fior di latte stracciatella. Subjected to a natural smoking process, the smoked Cuordiburrata® takes on a slightly darker color and a much clearer, aromatic but always fresh and sweet flavor. Its consistency remains creamy and soft. It can be eaten as it is with a slice of bread, accompany cold cuts and vegetables in oil, or enrich first courses.

Scamorzone

Scamorzone is a semi-seasoned cow’s milk pasta filata cheese. Of persistent yellow color, it is characterized by the sweet-spicy flavor deriving from the seasoning period. The shape is rounded and homogeneous with a thin crust on the surface. Inside, however, it is smooth and shiny with a fibrous structure. The flavor of Scomorzone is savory, typical of a semi-mature cheese. In the kitchen it goes perfectly with meat dishes, mixed salads and pickles, or cooked on the griddle.

Caciocavallo

Caciocavallo is a seasoned cheese made from cow’s milk pasta filata. It has a typical bag shape and a straw-colored smooth rind. As for the flavor, it has an aromatic intensity that varies depending on the seasoning, with an initially sweet and melting impact on the palate, more spicy with the lengthening of the seasoning. In the kitchen it is perfect for seasoning traditional first courses such as eggplant parmigiana even if it is the undisputed star in appetizers. Its maximum expression is eaten accompanied by a bread bruschetta.

Caciocavallo stravecchio

Caciocavallo stravecchio is a seasoned cheese made from cow milk. It has a typical bag shape and a smooth intense color rind. As for the flavor, it has an aromatic intensity characterized by long aging, with a spicier impact on the palate as the aging continues. The pasta that changes its taste with the degree of seasoning makes Caciocavallo extremely versatile in the kitchen, its use, in fact, from salads, pies and risotto (medium seasoning) to much more decisive combinations such as grilled vegetables, legumes or soup (seasoning more long).

Camaggione occhiato

Camaggione occhiato is a seasoned cheese made from cow’s milk pasta filata. It has a rounded shape and a smooth straw-colored rind. It has an aromatic intensity characterized by seasoning and this makes it quite versatile in the kitchen, in fact it is perfect as an appetizer both on the cheese plate and accompanied by cold cuts.

Truffle Burrata

Truffle burrata is a fresh pasta filata cheese made by hand with cow’s milk. The white and rounded shape of the bag contains a soft and creamy heart made of “stracciatella”. This filling, a mix of hand-made cream and fillets, is characterized by the presence of the truffle which gives a particular and unmistakable flavor to the filling of the burrata. The flavor is balanced, salty but sweet giving a delicate truffle flavor mitigated by the sweetness of the cream and stracciatella. In the kitchen it is very versatile and lends itself to many possibilities, both raw and in the preparation of hot first courses; better if combined with typical wines of the Apulian territory such as Primitivo di Manduria.

Truffle Cuordiburrata®

Stracciatella is the heart of the Burrata. It is a fresh cow’s milk pasta filata cheese made entirely by hand. It is characterized by mozzarella strips dipped in fresh cream and by the presence of truffle which gives it an intense and delicious flavor. With a soft and creamy consistency, it is striking for its perfectly balanced flavor, the truffle is mitigated by the sweetness of fresh milk. It is ideal to be consumed as it is or to create delicious first courses, with fresh fresh truffle cut into flakes, with avocado, with tomato and extra virgin olive oil, with salted ham.

Spiced Primosale

Primosale is a fresh soft cow’s milk cheese which is characterized by its short maturing while remaining a fresh cheese. Its soft and compact consistency allows it to be cut into cubes and served as an appetizer or as a prominent ingredient in salads. Its delicate taste is enriched by the presence of hazelnut grains which makes it unique on the palate. In the kitchen it is excellent in the cheese plate but thanks to its freshness it goes perfectly with salads, better if accompanied by a poorly structured white wine.

Fior di Latte puff pastry

Fior di Latte puff pastry is a fresh pasta filata cheese produced by hand with cow’s milk. It derives from the act of “cutting off”, that is when the cheesemaker slices a piece of long-spun pasta to then go on to make the mozzarella. The sheet, with a bright color and a soft consistency, measures about 1cm in thickness and in the kitchen it is suitable for making special preparations such as the stuffed roll. Its delicate taste of yogurt and cooked milk, in fact, allows the simple combination with other ingredients, filling chosen by the consumer.

Spiced Caciottine

Spiced caciottine are caciotta cheese made from cow’s milk spun paste to which spices are added proportionately. The paste is milky white in combination with herbs, while the shape is cylindrical. Spiced caciottine are characterized by an unmistakable and harmonious flavor, to which are added the whims of spices and mixed herbs. The taste makes them perfect as an appetizer on a slice of fresh bread, or to be tasted in the evening combined with a good artisan beer.

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