Mock Mozzarella Cheese for Pizza
- $100.00 /piece
- 1 piece
- AAD GB 2019 LIMITED
- Enfield, United Kingdom
- Mr HASSBANI
Product Detail
| manufacturer: | 100 | payment terms: | Western Union, T/T, MoneyGram |
| raw material: | salt, 10 | Fat content (%): | 45 |
| Specification: | mozzarella cheese | type: | unripe cheese |
| Weight (kg): | 3 | application: | food |
| origin: | mix | port: | Mersin |
| color: | light yellow | Cheese Type: | cheese |
| model: | mozzarella cheese | Instructions for use: | mozzarella cheese |
| storage type: | mozzarella cheese | taste: | Beautifully |
| product name: | natural mozzarella cheese | Processing type: | sterilization |
| address: | 1 | Supply capacity: | 850 tons per week |
| brand: | mozzarella cheese | shape: | jam |
| Shelf life: | 4 months | Packaging Details: | based on customer's needs. |
| Origin: | U.K. | additive: | not any |
| Product Category: | cheese | type: | semi-hard cheese |
| content: | 0.2 | Package: | Bags, bottles, bulk, vacuum packaging |
Azienda Agricola Bonat - Parmigiano Reggiano - 26/28 months - kg 9/10 (quarterly)
The Accademia ALMA Cucina, managed by Chef Gualtiero Marchiesi, awarded the 28-month-old Parmigiano Reggiano the Gold Medal ALMA CASEUS 2012.
The Bonati family, a family of farmers for 4 consecutive generations, runs a farm in the Parma countryside. Today, they have around 100 cows that produce milk, which they transform into Parmigiano Reggiano at the cheese factory, before maturing the product in aging stocks. They manage everything themselves: from food for the animals to the milk they produce, converted into cheese and sold.
Their cows eat primarily hay from century-old meadows, which contain grasses and essences that are unknown and extremely rare in recently planted meadows. The richness of this hay gives milk and cheese its distinctive flavor. The entire production cycle is handcrafted to obtain a high-quality product, with precision in every detail for perfect traceability.
When Parmigiano Reggiano Bonat reaches two years of aging, the Consorzio di Tutela experts re-evaluate and only the best and correctly aged cheese wheels are labeled with the second brand "Extra", at this time only the best The ability to achieve 3, 4, 5, 6, 7 or even 10 years of aging.
Parmigiano Reggiano Bonat has become a cheese of exceptional quality, awarded in many international competitions. It is also sought after by the best restaurants in Italy and around the world, such as AIMO e NADIA in Milan, ENOTECA PINCHIORRI in Florence, Fromagerie Laurent Dubois Meilleur Ouvrier de France, Le Coque d'Or in Tokyo, Four Seasons in Los Angeles, Italy in Singapore and Caves Wengler in Luxembourg.
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