Company Profile

Contact Info
Via Belvedere, 257-259
84091 Battipaglia, SA
Italy
Phone: +39 0828 671712
Fax: +39 0828 671712
SA IT
North American Contact
Products Mozzarella di Bufala Cheese, Fresh Mozzarella Cheese, Ricotta Cheese, Buttermilk Curd, Dairy Products, Caciocavallo Cheese, Butter
Latticini Salernitani Srl
For generations, Latticini Salernitani has produced a large variety of tradition cow-buffalo cheeses, especially the campana cow-dot mozzarella Dop. According to tradition, every day cow-buffalo milk is taken from Sele Plain’s factories and selected animals in order to offer a high quality of standard. Our production is based on tradition, innovation, and the know-how of our workers in accordance with careful sanitary control.  The production process produces high  quality cheese. The cow-buffalo mozzarella Dop is renown all over the world. Our production is certified from CSQA.

Mozzarella di Bufala Cheese

Milk of cow-Buffalo

Shape: besides the round shape, there are other typical shapes of the zone of production,such as morsels, braids, little cherries, little knots. Its weight can vary from 20 g. to 800 g., in relation to the shape. Its outer aspect is of a china-white color; it has a thin rind of about one millimeter, with a smooth surface. It has a structure with thin leaves; this structure is slightly elastic in the first eight-ten hours after the production, subsequently, this has the tendency to become more melting. Moreover, it is lacking in holes,preservatives and dyes; it shows, at the cut,the presence of a draining in form of light, whitish and rich serosity, from the fragrance of lactic ferments. Of this same product exists the cured version, got with natural methodology.
 

Fresh Mozzarella Cheese

Cow-Buffalo Mozzarella D.o.p. of CAMPANIA

Besides the round shape, other typical shapes are available,such as morsels, braids, little cherries, and little knots. Its weight can vary from 20 g. to 800 g., in relation to the shape. Its outer aspect is of a china-white color; it has a thin rind of about one millimeter, with a smooth surface. It has a structure with thin leaves; this structure is slightly elastic in the first eight-ten hours after the production, subsequently, this has the tendency to becoming more melting. Moreover,it is lacking in holes and in preservatives and dyes; it shows, at the cut,the presence of a draining in form of light, from the fragrance of lactic ferments. Of this same product exists the cured version, achieved with a natural process.

Ricotta Cheese

Ricotta of Cow-Buffalo

Buttermilk curd of cow-buffalo doesn't derive from the working of the curd of milk, but it constitutes the product of the biochemical transformation of the whey, through a double cooking.

Buttermilk Curd

Dairy Products

Caciocavallo Cheese

Butter

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