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Mozzarella is a typical fresh cheese originally produced in Southern Italy. Latteria di Soligo began the production in the 1960s with the collaboration of dairy farmer Vittorio Somma, in order to satisfy the demands of the newly opened pizzeria in Veneto.The quality of Mozzarella Soligo stands out thanks to the careful choice of raw material (fresh milk) and the traditional rennet coagulation (using natural one); these are the reasons why it earns the TSG (Traditional Specialty Guaranteed) quality mark in 2009.
This production process allows the pizza makers to obtain excellent results in cooking. Following a path traced in the early years of production, Latteria di Soligo introduced the little Mozzarella cubes in the early 1990s. This innovative product brought countless benefits to caterers: quality (no serum used during cooking), optimization of the workflow (pizza makers don’t need to prepare the cubes) and use of the product (approximately 10% less than freshly-cut Mozzarella). Since 2010 Latteria di Soligo has been producing also a julienne-cut Mozzarella Cheese.
The LATTE BIO (organic milk) produced by Latteria di Soligo is obtained from cows that is organically farmed in Veneto, where animals are fed with organically farmed vegetables. As a further guarantee for the consumer, in addition to the strict controls implemented by Latteria Soligo, the process is also certified by ICEA, the organisation authorised by the Italian agricultural and forest department.
Soligo UHT milk in the various types: whole, semi-skimmed and skimmed, is produced in Caposile (VE) dairy plant using procedures that do not affect the organoleptic characteristics of the milk as it is just after milking.
Long-life UHT (Ultra High Temperature) milk, maintains its characteristic for 120 days from packaging, this is the product which every family can keep and store up as a stock of good milk, at room temperature, out of the fridge.