CASEIFICIO LE BONTA’ DEL LATTE is located in Corigliano Calabro and is specialized in producing fresh and seasoned cheeses as well as various typical local specialties. The dairy Le Bontà del latte has a long experience in the processing of dairy products. It offers customers high quality products, prepared with fresh and genuine ingredients, coming from companies in the area.
The Le Bontà Del Latte dairy was born in August 2012, following several years of experience in the field. Corigliano Calabro’s dairy is born with the desire and passion to propose to local consumers the opportunity to delight with craft products. They are made up of pure local milk. The peculiarity of these products is the flavor, a flavor now lost with the large distribution.
The caciocavallo is produced here. The caciocavallo product is a typical pasta cheese typical of the south. The milk with which it is produced is Sibari’s high quality milk. The modest production takes place in a 50 square meter workshop, within which there are very few machines including a pasta cutter, a mixer and a table maker, and a variety of stainless steel stains. At the dairy, the Bontà del latte, we find the best provolone producers, in addition to the direct sale of caciocavallo.
Typical Southern sweat cheese. The milk with which it is produced is Sibari's high quality milk. Processing and shaping are processes carried out totally craftily. Price per kg.
Doughy cheese, the milk with which it is produced is Sibari's high quality milk. Processing and shaping are processes carried out totally craftily. It comes in the shape of a "pear" with a yellowish color. Price per kg.
Typical South-style pasta cheese, the milk with which it is produced is Sibari's high-quality milk. Processing and shaping are processes carried out totally craftily. Price per kg.
FORMAGGIO AL PEPE ROSSO
The milk with which it is produced is Sibari's high quality milk. After the curd rupture is put in the classic striped shapes, you can also add red pepper. Price per kg.
Within the dairy workshop, the presence of few machines is a choice. Because most of the work is done by hand. To note: as it was once. The milk used is local and fresh milking. Attached to the lab there is the point of sale. At which customers can admire the processing phases that represent the best way to be transparent.
The dairy products are varied and in the shop we find fresh cheeses and parly fresh . We can buy mozzarella with 100 g classic size. Or we can choose the one from 50g as well as various hand-made pieces. The varieties are nods, braids, strawberries, rags, burrs, white rucola or rocket and cottage cheese.
Among the fresh seeds, however, we find the classic caciocavallo produced from podolica milk, simple and smoked scamorze, various white cheeses, red pepper and black pepper and to finish provolone.
All stages of processing, from the choice of ingredients, to the finished product packaging, are carried out internally to the company, in full compliance with all safety and hygiene standards envisaged.