Paciotti Salumeria

Discover an explosion of flavors with our cheeses!

Mozzarella di bufala Campana DOP

The noun “mozzarella” derives from the verb “cutting off”, the operation still practiced today in all dairies, which is to handle with your hands and with a characteristic piece of motorcycle spun the curd and after disconnect with indexes and thumbs individual mozzarella in their most typical form: rounded.
Buffalo milk has a different composition from that of other animal species used for the production of cheese, compared to that of cow and sheep for example, is richer in protein, fat and especially total calcium. These chemical characteristics allow those who transforms to obtain yields of cheese equal to twice that of those typically obtained with the cow’s milk.

Another unique feature is the absence of carotenoids in its composition, which is transmitted in the finished product characteristics in the assumption of the typical and unique white porcelain of the Mozzarella di Bufala Campana. Mozzarella di Bufala Campana has a very fine and delicate flavor, especially if you still hot, or if heated slightly. And ‘an easily digestible cheese, with a low content of lactose and cholesterol and is an excellent source of high biological value protein, which is accompanied by a moderate fat intake.
Moreover, the cheese provides high amounts of calcium and phosphorus, of water-soluble vitamins such as B1, B2, B6 and Niacin; Finally, also a good source of vitamin E and zinc, substances that contribute to counteract the negative action of free radicals.

Parmigiano Reggiano DOP delle vacche rosse

Parmigiano Reggiano is one of the oldest and richest cheeses that are known. It now produces substantially as it was eight centuries ago: the same ingredients, same production technique, same craftsmanship. Parmigiano Reggiano cheese is a completely natural, known worldwide as the “King of Cheeses” for particular production, nutritional and organoleptic. The milk of cows of Breed Red Reggiana has some quality features that differentiate it from traditional Parmigiano Reggiano.

The Red Cow produces a third less milk than the Friesian, but has a higher yield in cheese making. In particular in the Red Cows milk there is a variation of the casein, the basic protein found in milk processing process cheese, which guarantees a better preparation of the cheese to the long maturation, resulting in a better digestibility.
For this the Parmigiano Reggiano Red Cows production regulation provides that the product to be marketed exclusively after a minimum of 24 months of seasoning, against 12 of the traditional Parmigiano Reggiano. The result is a cheese that despite the long curing, maintains a sweet, delicate and persistent. Furthermore, also the organoleptic properties are different. The characteristic pale yellow color, the elasticity of the grain, the intense aroma but also delicate than thirty months of seasoning.

Pecorino Romano DOP

Pecorino Romano is a hard cheese, cooked pasta, made with fresh sheep’s milk, whole, derived exclusively from farms in the production area, possibly inoculated with natural cultures of indigenous lactic acid bacteria of the production and curdled with lamb pulp derived exclusively from animals bred in the same production area.
It shows a thin crust of light ivory or natural straw, sometimes covered with special protective for neutral-colored foods or nero.La the cheese is compact or slightly glance and its color can vary from white to more or less intense straw in relation to technical production conditions.

The taste of the cheese is aromatic, slightly spicy and fruity in the table cheese, rich in spicy cheese grattugia.Le forms are cylindrical with flat sides, with a height of the heel of between 25 and 40 cm and the diameter of the pot between 25 and 35 kg. The weight of the shapes can vary between 20 and 35 kg; These are stamped on the whole barefoot brand origin (a diamond with rounded corners and containing inside the stylized head of a sheep) labeled Pecorino Romano.

Gorgonzola DOP

Gorgonzola is a very old cheese: some argue that the Gorgonzola would be done for the first time, in the eponymous town near Milan, in the year 879. Gorgonzola is a raw milk cheese straw white, whose speckles green are due to the marbling process, that is, the formation of mold.
It then presents creamy and soft with special flavor and distinctive, slightly sweet spicy type, more determined and strong flavor spicy type whose dough is more veined, firm and crumbly.

To make the most of the creaminess of the sweet gorgonzola, it should remove it from the refrigerator at least half an hour before eating. Both are made with pasteurized milk from stables located in the source area with the addition of milk enzymes and selected molds that give the characteristics veins.
The seasoning lasts for at least 50 days for the sweet type and 80 days for the spicy type. Gorgonzola is increasingly a source of inspiration for chefs and gourmets, because it is becoming more a cheese “whole meal”: they are countless recipes that see its flavor offering that extra touch to appetizers, first and second courses and even desserts , until the classic tasting.

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