The Preziosa Dairy, known by the brand name Mozzarella di Seriate, was founded on 12 September 1950 by its founder, Mr. Teodosio Preziosa, as an artisan laboratory for the production of mozzarella and dairy products in general.Today, almost seventy years later, it is a modern food company that transforms approximately 110,000 liters of milk daily in an artisanal way, collected from the 40 local historic farms that give the raw material still in a family relationship and consolidated in tradition, becoming thus a strong pride of the company and a fundamental reference point of territorial identity which thus represents an exclusivity in the Lombardy regional panorama.The main activity of the company is mainly concentrated in the production of table mozzarella, quality pizza mozzarella and traditional ricotta still made by hand. The products with the Mozzarella di Seriate brand are processed starting from a basic concept: this is a product that is not manufactured, but made.The indisputable quality of the products made at the company is given by three key factors: a process that respects the processing times of milk into cheese in an artisanal way, the use of high quality raw materials and innovative and technological systems.The Preziosa Dairy boasts a daily production ranging from 150 to 180 quintals of fresh product, made expressly on daily orders: the process that leads to the creation of the products naturally starts from freshly milked milk cooled to a temperature of + 4 degrees and transported from tankers directly to the factory, where before being processed it is subjected to the analysis of suitability, freshness, temperature and all the hygienic-sanitary requirements.All the milk that enters the factory is pasteurized, subsequently cooled to 38 degrees and sent to the coagulation plant where it is then transformed into fresh curd: the natural rennet is added to the milk and after having coagulated, the curd is broken into parts of the size of a walnut and left in place for sedimentation. About three quarters of the whey is sent to the production of traditional ricotta, the remainder is used to bring the curd to maturity which, after passing the cheesemaker checks, is cut and sent to the stretching machines. Here, with the addition of hot water at 88 degrees C, it is spun and sent to the forming machines that will give it the right shape and flavor.These long manufacturing processes, the attention to the product, the passion that animates the owners of the company and the high qualification of the production staff make the Mozzarella di Seriate products a brand synonymous with quality, delicacy and Made in Italy.
