• IMG_4319
  • julienne-2
  • julienne-1



  • Description

    Julienne cow mozzarella. Still worked according to tradition, the milk is checked and analyzed, pasteurized and aged naturally at controlled temperature and humidity with the curd of the previous day without the addition of whey or lactic ferments. It is subsequently sectioned and prepared into fine strips useful to the filling and cooking of food.

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