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The Caseificio La Villanella was founded in Serre (Salerno), a small village in the south of Italy near Naples.
In these years the Company has been renovated and enlarged to better ensure the right compromise between traditional craftsmanship and technological innovation.
The main product of our production is the buffalo Mozzarella, but it is not the only one. We produce also: ricotta, caciocavallo, burrata, burrino, fresh buffalo cheese (Villanetto) and aged cheese (Villano).
The Dairy has always produced the famous buffalo mozzarella D.O.P.
All our products have a reduced ingredients list, this element allows us to produce with very few raw materials and ensuring our consumers as to the genuineness of the same accurate and periodic inspections.
In fact, in addition to the controls imposed by law and delegated to certified laboratories, the Company performs daily tests on the main characteristics of the milk coming in and the finished product.
All this allows us to constantly monitoring the production process and ensuring the consumer about the products offered for sale.
With these measures, we are not only able to ensure that the raw materials used are characterized by physical-chemical and microbiological optimal, but we can, above all, promptly address the crisis by limiting the potential risks arising from them.
Year of establishment:
1980
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2015
Export turnover:
0
Activities:
FOOD INDUSTRIES
Dairy-cheese industry, pasteurisation and milk preservation
Production of milk derivatives
Wholesale trade of dairy-cheese and egg products
Retail trade of bread
Retail trade of drinks in specialist activities
Retail trade of milk and dairy-cheese products
Retail trade of other food products in specialist activities nec
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Company:
CASEIFICIO LA VILLANELLA
Telephone:
+39 0039 0828974396
Web site:
Address:
VIA NAZIONALE C.da Pagliarone
City:
SERRE (SA)
Zip Code:
84028
Social media:
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Buffalo Mozzarella
It is a fresh cheese with a stringy, white porcelain, with thin crust, delicate flavor.When cut, copious leaking buttermilk an intense aroma of lactic ferments and beyond the classic rounded shape may take various forms typical, such as cherries, tidbits, knots and braids. Buffalo milk with which it is produced has a fat / protein ratio increased by more than twice that vaccine, which together with the organoleptic characteristics due to the link with the area, give it a unique taste to the Mozzarella di Bufala Campana recognized by all.
Buffalo Ricotta
The buffalo ricotta cheese is a cheese that is typically produced in the South of Italy. It is made from milk of Mediterranean buffaloes, which are traditionally grown in the production areas. The colour is white porcelain with no trace of crust. The aroma is milky while the palate is soft, with a distinctive flavor of buffalo milk. This product has a fat content limited, and is therefore recommended as light and food for all age groups.
Caciocavallo
This product was created by said “spun paste” technique, developed in the South of Italy to guarantee the shelf life to cow’s milk cheese or mixed cow – buffalo one.
Buffalo Burrata
Burrata is a fresh cheese made from buffalo milk, similar to mozzarella, but the texture is softer and stringy.
Scamorza
Legend says that during the preparation of the provolone cheese curd sour was processed with water hotter than usual, and the result gave birth to the product.