CASEIFICIO OLANDA - JOLE'

Our Cheese Company was born in 1988 and is based in Andria, in the south of Italy - Apulia.

We produce and distribute hand-made fresh cheese recalling tradionally handed down recipes, to fulfils the customers needs. Thanks to granted quality and word-of-mouth popularity we were able to expand our sales to Italy, London, New York, S. Francisco,Thaipey, Nederland,France, Germany,Spagna, Belgium, Montecarlo, Japan.

Our typical fresh cheese are Burrata of Andria, Burratina, Stracciatella, ?Mozzarella, Scamorza,Bocconcini, and seasoned cheese Caciocavallo, Caciotta,Camaggino and typical organic smoked cheese.
We look forward to doing business with you in the near future.

Year of establishment:

1988

Number of employees:

FROM 10 TO 19 EMPLOYEES

Annual turnover:

between 0.5 and 2.5 million Euro

Reference year of turnover:

2019

Export turnover:

From 75.000 to 250.000 Euro

Activities:

FOOD INDUSTRIES

Dairy-cheese industry, pasteurisation and milk preservation

Production of milk derivatives

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Company:

CASEIFICIO OLANDA RICCARDO

Telephone:

+39 0039883551810

Address:

VIA SANTA MARIA DEI MIRACOLI 150

City:

ANDRIA (BT)

Zip Code:

76123

Social media:

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Burrata of Andria recounts the ingenuity of a generation of skilled artisans, whose spirit of initiative has become a guide for current dairies. This delicious cheese, known and appreciated all over the world, was born from the need to preserve milk. We are in the early 1900s and the Andriese cheese maker Lorenzo Bianchino, due to a heavy snow that hit the territory, does not have the opportunity to bring milk to the city from the farms. But all that precious good could not be wasted! So it was that Lorenzo decided to create with this milk a “bag” made of spun paste where to keep the scraps of this process. These same frays, immersed in the cream surfaced by the transformation of the milk, now called stracciatella, not only were preserved in an optimal way but also acquired a unique flavor! The bag was then closed at the top creating the typical shape that we all know today. Of necessity … virtue!



Trecce e nodini mozzarella is a fresh hand-knotted cow’s milk pasta filata cheese. Small morsels to be savored, they are characterized by firmer pasta and the fresh flavor of milk and full of taste. In the kitchen they are well suited for tasty recipes, appetizers and salads. Ideal to accompany raw ham, pickled vegetables and grilled vegetables.



Camaggione occhiato is a seasoned cheese made from cow’s milk pasta filata. It has a rounded shape and a smooth straw-colored rind. It has an aromatic intensity characterized by seasoning and this makes it quite versatile in the kitchen, in fact it is perfect as an appetizer both on the cheese plate and accompanied by cold cuts.



Burrata of Andria recounts the ingenuity of a generation of skilled artisans, whose spirit of initiative has become a guide for current dairies. This delicious cheese, known and appreciated all over the world, was born from the need to preserve milk. We are in the early 1900s and the Andriese cheese maker Lorenzo Bianchino, due to a heavy snow that hit the territory, does not have the opportunity to bring milk to the city from the farms. But all that precious good could not be wasted! So it was that Lorenzo decided to create with this milk a “bag” made of spun paste where to keep the scraps of this process. These same frays, immersed in the cream surfaced by the transformation of the milk, now called stracciatella, not only were preserved in an optimal way but also acquired a unique flavor! The bag was then closed at the top creating the typical shape that we all know today. Of necessity … virtue!