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OUR PRODUCTS

OUR PRODUCTS

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CASEIFICIO SANGUINETO

PECORINO

Our pecorino is produced in Montepulciano with sheep milk coming from local farms in our 100% Italian territory.

The one produced exclusively with km 0 lacaune sheep milk is really particular: the farm is visible from our dairy.

The working process starts with the incoming milk quality checks, which is immediately pasteurized, being careful not to alter its own organoleptic quality, in order to maintain untouched flavours and aromas of the final product. Once put in tank, first the ferment will be added and in a second time the rennet as well. The clot we get is then manually broken using the “spino”.

From this moment on the dairy man’s experience determines the final product, choosing the type of ferment and calibrating the clot’s rupture, depending on which kind of pecorino he wants to obtain.

Through the tank hole the dough falls into a special stamp, where it starts to take shape.

Afterwards, every single shape is manually turned and cared several times and then placed in a stew tank.

During the following days each shape is manually salted and starting from now the maturing process begins.

INGREDIENTI: Solo latte ovino pastorizzato, fermenti lattici, caglio, sale.

CASEIFICIO SANGUINETO

MOZZARELLA

Our mozzarella is made with high quality 100% Italian cow milk.

The process starts at dawn, with the arrival of the milk, after its acidity and temperature have been checked we perform pasteurization.

At a temperature of 38°C the milk is sent into special tanks where firstly we add the ferment to it and secondly the rennet.

After 45 minutes the clot is mechanically broken and the natural acidification process of the paste takes about 3 hours.

At this point we proceed with spinning, adding salted water at 95°C in a special kneading machine.

Now the dough arrives in the trainer where it is served. This operation is carried out to separate the single pieces form the main dough during the craftmanship.

It is this last passage that gives the name “mozzarella” to our product (“Mozzare” in Italian means to cut).

 

 

CASEIFICIO SANGUINETO

CACIOTTA TOSCANA

Our caciotta has always been chosen for wine tastings because its fresh and delicate taste doesn’t interfere with other flavours.

Our caciotta initially follows the same working process as mozzarella: incoming milk checks, pasteurization, fermentation, and curdling in tank.

  At this point we proceed with the manual rupture of the clot using the “spino”.

Through the tank’s hole the dough falls into a special stamp, where it starts to take shape.

Subsequently every caciotta is manually turned and cared several times, and after it’s placed in a stew tank.

The next day every single shape is salted and put by hand in a maturing cell.

CASEIFICIO SANGUINETO

IL BURRO LAVORATO A ZANGOLA

This butter is one of the last still made in an oak churn which releases special aromas.

To make butter we use the serum obtained from the rupture of the clot.

The clot is passed into centrifuge, this machine is equipped with discs that reach 6000 RPM and it allows us to obtain cream.

The cream rests in the cell at 4°C where it crystallizes.

Subsequently the crystallized cream is cut in the oak churn and it’s rotated breaking the bonds with its most liquid part: the “butter milk”.

Now it’s slowly kneaded with cold water turning into butter;

 

This process is call “Phase reversal”. Our butter is then formed with an oak extrusion handwrapped and handcrafted from start to finish.

There are two sizes available: 250gr or 500 gr.

CASEIFICIO SANGUINETO

SCAMORZA

The processing is that of fiordilatte mozzarella, but at the moment of the size the paths divide, and experience and manual skill come into play: instead of being sent to the moulder, the spun dough is put in a special container, from which we take small pieces that we work manually, to give them the right consistency (obviously different from that of mozzarella) and the typical shape with head, neck and belly.

Our scamorza is handmade and dried in the cell.

Three sizes avalable: 0,3 kg, 1,200 kg or 2,00 kg.

CASEIFICIO SANGUINETO

LA RICOTTA DI MUCCA E DI PECORA

Ricotta is made with steam-heated serum up to a temperature of 60 C°; then milk and salt are added. The process continues cooking the serum up to 84 C°, this is when the ricotta “magically” emerges.

CASEIFICIO SANGUINETO

IL PRIMOFIORE

It is a fresh soft cheese, the crust is non-existen it goes very well with a fresh and delicate drizzle of fresch oil true milk flavour.

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