- About us
- Company details
Since 1948 our business has a focus on the production of typical Apulian cheeses.
Our long tradition has made us notable for the high quality of soft stretched curd and kneaded cheeses, so in the last years we have decided to focus our production on fresh stretched curd cheeses as burrata ,stracciatella , handmade mozzarella knot or treccia which is now a PDO product of our zone. (PDO Mozzarella of Gioia del Colle) Our plant of about 2000 m2
since a few years BRC and IFS Food certificated has let us reach an innovative production, focused on food safety and modern customers’ needs as:
– Quality, food safety and product traceability;
– Standardization of the delicious taste of our great tradition
– Versatility of recipe and packaging
– Complete production flow on all our product: from the collection of the raw milk to the packaged product.
Furthermore Caseificio Ignalat products are since a few months compliants in accordance with standard GSFS - BRC Global Standard for Food Safety rev 8 Grade A ed IFS Food rev 6.1 Higher Level in order to supply retail and GDO market.
Year of establishment:
2001
Number of employees:
FROM 20 TO 49 EMPLOYEES
Annual turnover:
between 5 and 15 million Euro
Reference year of turnover:
2021
Export turnover:
From 2.5 to 5 million Euro
Activities:
Dairy-cheese industry, pasteurisation and milk preservation
Production of milk derivatives
Retail trade of non-specialist activities mainly with food and drink products
- Videos
- Catalogue
Il nostro amore per la tradizione è il motivo per cui in molti ci hanno scelto. La nostra continua ricerca di qualità ed innovazione è la ragione per cui tanti continuano a sceglierci. Dal 1948 produciamo, secondo la tradizione dei mastri casari pugliesi, formaggi a pasta filata che oggi sono sulle tavole di tutto il mondo. CASEIFICIO IGNALAT- Buoni per tradizione dal 1948 Many customers have chosen our products thanks to our love for the tradition. Many people continue to choose our cheeses thanks to our incessant research of quality and innovation. Since 1948 we produce pasta filata cheeses following Apulian master-cheesemakers tradition and now we are proud since our cheeses can be appreciated and exported worldwide. CASEIFICIO IGNALAT - Excellent according to tradition since 1948
COMPANY PROFILE - SUMMARY
- Contact Information
- Business Proposals
Company:
IGNALAT S.R.L.
Web site:
Address:
VIA VITTORIO EMANUELE 24
City:
NOCI (BA)
Zip Code:
70015
E-commerce:
Social media:
Tag:
No business proposals uploaded
- Map
BURRATA CHEESE
Burrata cheese, the flagship of the typical Apulian dairy tradition, is made from a mozzarella puff wrapper created by hand by our cheesemakers and stuffed with a soft filling of hand-frayed pieces of mozzarella and cream, creating a bundle with a delicious, sweet and delicate flavour.
It's a cheese which can be eaten fresh, seasoned with extra-virgin olive oil or accompanied by salad, cherry tomatoes, bread or delicate dishes like smoked salmon or in a perfect match with a glass of Italian luxury wine
CACIOCAVALLO
Caciocavallo and provolone are handmade using only local milk coming from our land the "murgia barese" in Apulia .Their consistency is pasty, their taste delicate and savory or when it isseasoned it takes a slight piquancy. Caciocavalli have 1 or 2 months aging while provoloni have at least 6/9 months aging.
SMOKED BURRATA CHEESE
A sphere of pasta filata cheese with a creamy stuffing of handmade torn pieces of mozzarella and pasteurised cream which is naturally smoked. The smoked burrata is the perfect evolution of Apulian burrata. The sweet taste of stracciatella has a good match with the delicate aroma and pleasant flavour of the natural smoking process, which takes place in oven with beech wood shavings, creating a mix which is characterized by an inimitable and unique taste.
TRUFFLE BURRATA CHEESE
A rich and elegant variant of the typical burrata, which releases a consistent truffle taste to enrich the tasty and creamy filling of the burrata and give it a strong and pleasant flavour. Freyed with real black italian truffle.
MOZZARELLA FIORDILATTE CHEESE
Mozzarella is a fresh stretched curd cheese characterised by a smooth, uniform and snow-white surface and elastic consistency. The taste is sweet and delicate and the smell is fresh and pleasant. It comes in different forms, the result of the skill of our master cheesemakers: from bocconcino to nodino, from treccia to treccina up to fiordilatte.
Usually mozzarella is eaten fresh on its own as an appetiZer (the fiordilatte are typically cut into slices and seasoned with extra virgin olive oil, and tomato forms the basis in the preparation of the famous caprese) or as a side dish, paired with main courses and also when preparing salads.
Our cow milk mozzarella has just began a PDO Cheese - PDO Mozzarella of Gioia del Colle.