Simply fresh milk curd obtained by lactic fermentation, pressed and packaged.
It is an exceptional ingredient, designed to allow operators in areas with lack of fresh milk to be able to produce according to their needs and traditions.
The main applications are for pasta filata cheeses, without forgetting semi-hard cheeses.
We believe we have achieved a high degree of specialization in this particular ingredient which can now be described in a range with different variants:
Milk cagliata for mozzarella (40% 42% 45%)
Milk cagliata for scamorza type stringy cheese (48%)
Milk cagliata with added vegetable fat with the low cholesterol content. We also have available the Organic BIOLOGIC Cagliata and the Lactos Free Cagliata.
For Milk Road, Cagliata is not only a type of industrial cheese used as an intermediate product for the production of the Mozzarella cheese .
Milk Road Cagliata is made from the pasteurized milk, which gives it the mild, lactic and slightly bitter flavor. Cagliata cheese is characterized by soft, elastic flesh white to pale yellow, which can vary.