Caseificio Sassano

The SASSANO Group , based in Molise region, has been active in the dairy sector for more than fifty years, producing and selling top quality dairy products distributing in the main large scale of the Italian retail and international market with our own brand but more with PL.
The product range includes a line of extra-fresh products ( burratina, fiordilatte, braid, ricotta, ), a semi- hard line ( scamorza and dried scamorza, white and smoked ), Caciocavallo Silano P.D.O. and a line of pizza restaurant products ( mozzarella log, strings and cubes ). The company has also recently launched a line of lactose-free dairy products.
It is a company where tradition and technology have found a perfect match.

Year of establishment:

2010

Number of employees:

FROM 100 TO 499 EMPLOYEES

Annual turnover:

over 25 milion Euro

Reference year of turnover:

2019

Export turnover:

0

Activities:

FOOD INDUSTRIES

DAIRY-CHEESE INDUSTRY

Dairy-cheese industry, pasteurisation and milk preservation

Pasteurisation of milk

Production of milk derivatives

Retail trade of milk and dairy-cheese products

Packaging and boxing of food items


Fiordilatte lactose free

Company profile

leaflet prodotti

Company:

CENTRALE DEL LATTE DEL MOLISE - SRL

Telephone:

+39 0874349011

Address:

CNT MACERE SNC

City:

VINCHIATURO (CB)

Zip Code:

86019

Social media:

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Spun cow's milk pasta stuffed with fresh cream and frayed mozzarella. Stracciatella is the same frayed mozzarella with cream found inside the burrata.



Fior di latte is the final result of a preparation in which only whole cow's milk is used. The process will then be very similar to mozzarella, also because they are both fresh pasta filata, with a more delicate taste than that of mozzarella: moreover, it is a decidedly softer cheese. Fior di latte, moreover, is sweeter and less fat than the mozzarella.



Burrata is a fresh cheese made from cow's milk, spun paste and round in shape with an external appearance similar to the sack-shaped mozzarella with the characteristic apical closure. Inside, the consistency is much softer and more stringy.