The product is obtained from the coagulation of the buffalo milk through a natural milk fermentation. After the maturation phase, the curd is pressed, vacuum-sealed and also frozen. The great innovation lies in the frozing technique, which allows us to blast freezing the product during processing, so that we can preserve all its quality and taste.
Why is that different?
Quality: freezing is the only natural preserving method
Genuinity: a product that is always fresh maintains its sensory and nutritional characteristics
Semplicity: during transformation, thanks to the producing time cuts
Flexibility: the production “just in time” allows us to deal effectively with the market needs
Competitiveness: bigger profit margin and reduction of transport costs
