dei f.lli Plantamura IL BUON GUSTO DELLA TRADIZIONE

Transcription

1 dei f.lli Plantamura IL BUON GUSTO DELLA TRADIZIONE

2 dei f.lli Plantamura Copyright 2013 Caseificio La Murgia s.r.l. via General Giardino, Muggiò (Monza and Brianza, IT) ph fax info@caseificiolamurgia.it No part of this brochure may be copied, reproduced or transmitted in any form without permission. All rights reserved

3 The fine taste of tradition The flavour of traditionally made cheese and dairy products is truly great: not just because the ingredients and the processes are natural but also because we pride ourselves on making sincere, responsible choices, on being responsive and devoted to our consumers and families we make tasteful choices. So, this is what Caseificio La Murgia wants to bring to your table: the fine taste of tradition.

4 A zero food mile dream A single farm where milk can be produced, processed and turned into the tasty, wholesome cheeses of the Apulia tradition. The dream of the Plantamura family has come true in Muggiò. Now, the fresh zero food mile products made by Caseificio La Murgia supply restaurants, canteens and traditional points of sale. We have also built up our direct sales network, with flagship stores located in the right zone for prompt distribution of the freshest cheese and dairy products. And for special occasions like weddings and conventions, our cheese-makers can process and produce pasta filata (stretched curd) for a wholesome, unforgettable buffet.

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6 Hands in curds during educational activities Learn how to make cheese using your own hands what could be more tasty and engaging for young people? As part of its approach to also instil a healthy, fun-filled culture formed of wholesome values, Caseificio La Murgia opens its doors to students who can visit the cheesemaking production plants in particular, the one for mozzarella. A workshop-space is available where students can find out how the cheese and other dairy products are made; under the guide and demonstration of an expert cheese-maker, they too can turn into apprentice cheesemakers for a day! The same activities are also offered in residential institutions, day centres, non-profit associations and volunteer centres etc where the pasta filata curds are stretched and kneaded to form mozzarella on the site itself.

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8 Artisan processing, dependable quality FRESH Natural and fresh certified Italian milk is the basic ingredient for a top quality dairy product. Still, professionalism, experience, strict health and safety regulations, selected raw materials are all just as necessary, along with the artisan processing methods that Caseificio La Murgia entrusts to the skilled hands of expert cheese- and dairy product-makers without the use of industrial machinery. The company is also certified to process organic milk. Mozzarella di Bufala LOW MOISTURE Mozzarella Burrata Fiordilatte Stracciatella AGED Treccia Bocconcini Nodino

9 Ricotta Primosale Burro Yogurt Sfilato (fresh or smoked) Treccione (fresh) Scamorza (fresh or smoked) Treccina (low moisture) Animaletti (scamorza) Formaggio (with pepper) Caciocavallo Formaggio (with chilli pepper) Caciocavallo (smoked) Provolone Ricotta Forte stagionata Murgese Cacioricotta Tenerone

10 Mozzarella Fresh and yielding at the first bite, mozzarella is a table cheese made from fresh drawn milk that has been processed on the same day. It can be more delicately creamy or slightly chewy, depending on the shape and the size the stretched curd (pasta filata) is pulled into: in addition to the traditional ball shape, it can also be spun to form plaits (treccia), little knots (nodini) and small balls (bocconcini), each one weighing at least 15 grams. Mozzarella is made from cow s milk, curds and salt: natural ingredients that give it that characteristic white colour fior di latte

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12 Mozzarella di Bufala Mozzarella di Bufala is also made using the pasta filata (stretched curd) method but it is aged for slightly longer. The buffalo milk used to make Mozzarella di Bufala gives form and substance to this noble treat of the Italian cheese-making tradition, these days often imitated with disappointing results. Buffalo milk, which is thicker than cow s milk, is used to make the real Mozzarella di Bufala, and this pearly-white coloured cheese also has a stronger, pleasantly acidulous flavour: these are the most specific impressions of this appetising product, especially good in cold dishes and on pizza.

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14 Burrata - Stracciatella Cow s milk and milk whey are the basic ingredients for the traditional burrata from Apulia, a singular fresh cheese with a distinctive pear shape. The pasta filata obtained after processing the milk is stretched and spun until it turns into a natural, thick, firm hollow pouch of cheese, tied off with one of the strands and ready to be filled with stracciatella (shredded strands of pasta filata bathed in cream), giving it a buttery (burrata means buttered) texture that also oozes with the soft, stringy bits of natural mozzarella curds. Both the burrata and the stracciatella (also sold as a separate product) are a shiny white colour.

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16 Ricotta This looks pure white and has a thick, slightly grainy consistency. Ricotta is an extremely versatile dairy product that can be used in all sorts of recipes. You can eat it as part of your meal, as is, or you can use it in fillings and in pasta sauces, but its sweet, delicate taste also makes it perfect for creams and desserts because it can be combined with any number of other flavours. Ricotta should be eaten fresh, within a few days; it is made from the milk whey separated from the curds during the cheesemaking process. It is available in tubs starting from 300 grams.

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18 Primosale An extraordinarily simple, fresh flavour makes primo sale (literally first salt ) the perfect base for any light meal, as well as a versatile ingredient. This cheese is not aged at all, it is one of the cheese-makers daily products and is marketed straight away to offer consumers immediate, wholesome flavours. Light, with a smooth and yielding texture, as the name suggests this cheese is salted only once the first time, to naturally preserve the truckles. Its delicate flavour makes it the perfect base for the fresh vegetables and herbs added during processing.

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20 Butter Our experience guarantees you top quality, natural and wholesome butter made from the finest milk. Its smooth, unmistakeable taste makes it perfect for cooking sweet and savoury dishes, as well as for consumption in its natural state. Spread on a slice of bread, with a flavourful homemade jam, it can be used for particularly bold combinations.

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22 Yoghurt A slow, handmade process, without the aid of machinery, gives our yoghurt all the flavour and creaminess that this tasty dairy product can boast. Promoting quality, the mass of milk is cooked in a bain-marie for as many hours as it takes to process it into a natural product obtained gradually without thermal shocks and without the addition of proteins that can be used as an ingredient in a wide range of recipes and in patisseries. The yoghurt comes in different package sizes and is sold plain or in original fruit flavours.

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24 Low moisture cheeses The pasta filata (stretched curd) acts as a keynote linking natural production with tempting cheeses. Fresh or smoked scamorza acquires a whole lot of different overlays of taste depending on the shape it has been kneaded into. Starting from the traditional, 300-gram pear shape, it can then become sausage-shaped fresh or smoked sfilato, a large fresh plait, a small low moisture plait and cute scamorza animals to win over children. A number of treasures for the palate are hidden in the fresh or smoked scamorza cheeses: a strong flavour under a straw coloured surface, or a more aromatic flavour under a yielding brown rind.

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26 Low moisture cheeses The traditional teardrop shape of the caciocavallo is categorised as a cheese with a strong flavour but a yielding consistency. Soft and stretchy caciocavallo can be eaten fresh or aged; aged caciocavallo can also be smoked to give it a more tangy aroma. The stretched curd is made from cow s milk, curds and salt to obtain a flavourful cheese of a whitish, almost ivory colour. It is kneaded into various shapes, the most common one being provolone. The cheesemakers also make small cheese truckles seasoned with pepper and chilli pepper, full-bodied, original flavours.

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28 Ricotta Forte Traditional ricotta is aged to fortify it and give it a new flavour. In a time frame ranging from about three to six months, fresh ricotta is first of all repeatedly and frequently mixed, then less and less often until it ferments naturally without the addition of other ingredients, and turns into ricotta forte. Just as creamy as traditional ricotta but with a far more pungent, sharp flavour, ricotta forte is a slightly tangy cheese that can be spread on toast or used in pasta sauces to add a bit of zing.

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30 Aged cheeses Aged cheeses are cared for constantly to ensure that the maturation process begins correctly. The humidity and temperature of the cold rooms are controlled on a daily basis, the truckles are washed, they are turned over every day all essential processes for a healthy, standardised result. Controls are wound down to a weekly basis only after the outside crust is formed. Cacioricotta, murgese and tenerone, whose maturation times vary from six weeks through to over 24 months, can acquire that complex, strong taste and appetising overlay of the rind that make them valued by the most demanding palates.

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33 Mural painted at the Caseificio La Murgia headquarters

34 Registered office and production site of Muggiò (Monza and Brianza, IT) Point of sale of Sesto San Giovanni (Milan, IT) Point of sale of Monza (Monza and Brianza, IT)

35 Location SS36 DA LISSONE MUGGIÒ (Monza and Brianza, IT) Registered office and production site: via General Giardino, 6 ph fax Muggiò Monza and Brianza (IT) DA LECCO SS36 Lissone Via Novelli Point of sale: via General Giardino, 6 ph fax Uscita Lissone-Muggiò Via Giardino DA MUGGIÒ Opening hours: See Contact us on the website SS36 exit: Lissone town centre / Muggiò town centre about one minute away Viale Elvezia Muggiò Viale della Repubblica DA COMO - SARONNO Via Mazzini Viale Cesare Battisti Via Manara Monza VialeFulvioTesti Via DA MILANO DA MONZA Picardi Via Pellico SESTO SAN GIOVANNI (Milan, IT) Point of sale: via Picardi corner of via S. Pellico, 7 ph fax Opening hours: See Contact us on the website Via Savio Via Monte Grappa viale Fulvio Testi exit: viale Stalingrado / SP5 one minute away Tangenziale Nord DA MILANO Sesto S. Giovanni DA MONZA CENTRO Via Vespucci Viale Libertà Via Eraclito Via Amund se n DA CONCOREZZO Via Ada Negri MONZA (Monza and Brianza, IT) Point of sale: viale Libertà, 129 ph fax Opening hours: See Contact us on the website SS36 uscita: exit: Monza / Viale Elvezia Lissone Sud / Muggiò / Saronno 9 minutes away

36 dei f.lli Plantamura Caseificio La Murgia s.r.l. Artisan production of mozzarella, scamorza (semi-soft white cheese), nodino (hand knotted mozzarella), burrata (pouch of mozzarella filled with mozzarella and cream), sfoglia (sheet of mozzarella), ricotta, yoghurt and lots of other specialties Point of sale: Muggiò (Monza and Brianza, IT) via General Giardino, 6 ph fax Sesto San Giovanni (Milan, IT) via Picardi corner of via S. Pellico, 7 ph fax Monza (Monza and Brianza, IT) viale Libertà, 129 tph fax Registered office and production site: Muggiò (Monza and Brianza, IT) via General Giardino, 6 ph fax partnergroup.it info@caseificiolamurgia.it