' Everything is possible when you keep the right company '
Puglia Cheese is the first and only producer of Burrata, Nodini, Cacioricotta & Sfoglia in Africa!
BURRATA & STRACCIATELLA South African Champion 2011/2012/2013/Bronze Word Award 2011
BURRATA Puglia Cheese:
Absolute perfection. They say that great things come in small packages, and this is certainly the case with our Burrata. Burrata is an handmade mozzarella ball filled, with ripped mozzarella soaked in double cream 'STRACCIATELLA', ready to ooze out over your warm spinach and pinenut pasta or to be crumbed and deep -fried. If served fresh as is; drizzle with good quality olive oil, season and enjoy with warm bread. Serve only once at room temperature.
Burrata was first made around 1920 on the Bianchini farm in the city of Andria in Murgia an area in the Apulia region, better known as PUGLIA. In the 1950s, it became more widely available after a few of the local cheese factories—notably Chieppa began producing it. It is generally believed that factories found it a way to utilize the ritagli ("scraps" or "rags") of mozzarella. Established as an artisanal cheese Burrata maintained its premium-product status even after it began to be made in a number of factories from Andria, Bari, Mondugno all the way to Martina Franca, an eighty-mile stretch of PUGLIA. It became more widely available outside its native Apulia in the early years of the 21st century.
Absolute perfection. They say that great things come in small packages, and this is certainly the case with our Burrata. Burrata is an handmade mozzarella ball filled, with ripped mozzarella soaked in double cream 'STRACCIATELLA', ready to ooze out over your warm spinach and pinenut pasta or to be crumbed and deep -fried. If served fresh as is; drizzle with good quality olive oil, season and enjoy with warm bread. Serve only once at room temperature.
Burrata was first made around 1920 on the Bianchini farm in the city of Andria in Murgia an area in the Apulia region, better known as PUGLIA. In the 1950s, it became more widely available after a few of the local cheese factories—notably Chieppa began producing it. It is generally believed that factories found it a way to utilize the ritagli ("scraps" or "rags") of mozzarella. Established as an artisanal cheese Burrata maintained its premium-product status even after it began to be made in a number of factories from Andria, Bari, Mondugno all the way to Martina Franca, an eighty-mile stretch of PUGLIA. It became more widely available outside its native Apulia in the early years of the 21st century.
NODINI - South African Champion 2011/2012/2017
NODINI (Little knots)
are formed by hand from stretch mozzarella dough, shaped into this original, pure white, bite-sized knot. A bite into a nodino should be soft, yet firm, milky and stringy. Nodini are traditionally used in salads, or as an antipasto (starter), seasoned and drizzled with a bit of olive oil or pesto on a platter alongside other delicacies such as Proscuitto, sun-dried tomatoes, preserved artichokes, olives and warm ciabatta bread. Like all cheese, but especially so with Mozzarella, serving at room temperature is essential. Presenting fresh cheese at room temperature, allows its delicate taste to perform at its best and its texture to be as described above. Serving your Nodini OR ANY OTHER FRESH CHEESE straight out of the fridge will provide you with a product that is rubbery and tasteless.
are formed by hand from stretch mozzarella dough, shaped into this original, pure white, bite-sized knot. A bite into a nodino should be soft, yet firm, milky and stringy. Nodini are traditionally used in salads, or as an antipasto (starter), seasoned and drizzled with a bit of olive oil or pesto on a platter alongside other delicacies such as Proscuitto, sun-dried tomatoes, preserved artichokes, olives and warm ciabatta bread. Like all cheese, but especially so with Mozzarella, serving at room temperature is essential. Presenting fresh cheese at room temperature, allows its delicate taste to perform at its best and its texture to be as described above. Serving your Nodini OR ANY OTHER FRESH CHEESE straight out of the fridge will provide you with a product that is rubbery and tasteless.
FIOR DI LATTE BALL - South African Champion 2011/2012
FIOR DI LATTE BALL Italy's most recognizable and world renowned cheese from Cow's milk. Using vegetable rennet and ancient expertise. Cooled in cold water and put in a brine bath for a period that varies according to the weight of the individual cheese.
GOCCE DI LATTE Bocconcini - South African Champion 2011/2012
FIOR DI LATTE Bocconcini GOCCE DI LATTE Italy's most recognizable and world renowned cheese from Cow's milk. Using vegetable rennet and ancient expertise. Cooled in cold water and put in a brine bath for a period that varies according to the weight of the individual cheese.
SFOGLIA - South African Champion 2011/2012
SFOGLIA. The cheese is hand shaped while hot into a flat rectangle approximately 5 mm thick, 500g,
giving the user a blank canvas for their imagination.
We suggest seasoning the cheese, covering evenly with your favorite toppings such as prosciutto,
tomato and rocket or smoked salmon, capers and spinach then rolling up. Slice off wheels,
drizzle with olive oil serve AND IMPRESS YOUR FRIENDS!
giving the user a blank canvas for their imagination.
We suggest seasoning the cheese, covering evenly with your favorite toppings such as prosciutto,
tomato and rocket or smoked salmon, capers and spinach then rolling up. Slice off wheels,
drizzle with olive oil serve AND IMPRESS YOUR FRIENDS!
FIOR DI LATTE AFFUMICATA
AFFUMICATA FIOR DI LATTE BALL Italy's most recognizable and world renowned cheese from Cow's milk.
Using vegetable rennet and ancient expertise. Cooled in cold water and put in a brine bath for a period that
varies according to the weight of the individual cheese. Smoked in liquid.
Using vegetable rennet and ancient expertise. Cooled in cold water and put in a brine bath for a period that
varies according to the weight of the individual cheese. Smoked in liquid.
CACIO RICOTTA or RICOTTA SALATA: PLAIN or PEPATA
CACIO RICOTTA is a variation of ricotta that has been pressed, salted and dried. Is a delicious table cheese with a pleasant milky flavor and a hint of salt. Aged 60 days, this semi-firm cheese has a smooth, white appearance and a rather dry texture, perfect for shredding over pizza grated on pasta or crumbling onto salads or grilled vegetables.
RICOTTA - South African Champion 2013 / 2017
RICOTTA is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor. Ricotta is usually made from whey left over from the production of Fior di Latte. Ricotta is like a fine-textured cottage cheese and can be eaten as is with a little salt, pepper and fresh herbs, although it is more commonly used in Italian pasta dishes and desserts. It is delicious in salads, dips, or with Prosciutto and melon. Ricotta is a favorite in Lasagne, Cannelloni, Manicotti, and in all filled pastas such as Ravioli and Tortellini. As a dessert cheese, Ricotta works well with honey, flavoring, fruit, or chocolate as in Cannoli, and makes an excellent low-fat addition to cheesecake recipes. Excellent accompaniments for Ricotta include berries, tangerines, melon, bagels, sweet rolls, and crusty Italian bread, and light crisp white wines such as Sauvignon Blanc or Chenin Blanc.
SILANO CACIOCAVALLO - South African Champion 2013
The Italian name of the cheese CACIOCAVALLO means "Cheese on horseback" and it is thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch. Is made by stretching and molding curd that has been ripened for about 24 hours. The future cheese is then cooled in cold water and put in a brine bath for a period that varies according to the weight of the individual cheese. The end result is drier than Mozzarella, but is equally as smooth and shiny in texture.
SCAMORZA: TRADITIONAL or AFFUMICATA - South African Champion 2017
The hanging balls! SCAMORZA is a cow's milk spun cheese, belonging to the same family as mozzarella, Caciocavallo and provolone. It is similar to provolone in its pear-shaped, although it does come in smaller forms. This unique shape is achieved b tying the mozzarella ball to hang during the ripening process. In fact, the name of this cheese has somewhat morbid overtones: "scamozza" is an expression in southern Italy which means "beheaded", it is meant here to describe the cheese's appearance (tied in a rope bag).
Scamorza is made by stretching and molding curd that has been ripened for about 24 hours. The future cheese is then cooled in cold water and put in a brine bath for a period that varies according to the weight of the individual cheese. The end result is drier than Mozzarella, but is equally as smooth and shiny in texture.
Scamorza is best eaten melting-hot or "ai ferri" is a very old dish in which small scamorza cheeses are threaded on spits which revolve over a wood fire. During the cooking process, the cheese takes on an amber color and the interior becomes creamy and buttery or just pan fried until melting.
Scamorza is made by stretching and molding curd that has been ripened for about 24 hours. The future cheese is then cooled in cold water and put in a brine bath for a period that varies according to the weight of the individual cheese. The end result is drier than Mozzarella, but is equally as smooth and shiny in texture.
Scamorza is best eaten melting-hot or "ai ferri" is a very old dish in which small scamorza cheeses are threaded on spits which revolve over a wood fire. During the cooking process, the cheese takes on an amber color and the interior becomes creamy and buttery or just pan fried until melting.
BIANCANEVE FIOR DI LATTE PER PIZZA
BIANCANEVE: Italy's most recognizable and world renowned cheese from Cow's milk. Cooled in cold water and put in a brine bath for a period that varies according to the weight of the individual cheese. The end result is drier than Mozzarella specially produced to withstand the heat of wood burning ovens without releasing excess of water.
UA-82406576-1
UA-82406576-1
www.puglia.co.za