The farms supplying milk (about 20 of them, including those of the family) are all carefully selected and located within a radius of 15 km from the plant, making the supply chain very short. In this way we try not to "stress" the milk, so that it arrives "still hot" in the factory, ready to be processed immediately. Milk collection takes place daily, using our own tankers with our own employees. Periodically staff from our Quality Office perform on-farm verification audits, checking the stables and milking parlours in order to monitor both animal welfare and the sanitary conditions. The family farm consists of a herd of about 1,000 animals and more than 200 hectares of land to grow feed crops for them. Very high quality standards are demanded for La Contadina from our own farm and from those of the other suppliers, higher than those required in the regulations (in particular, freezing point depression, bacterial load and percentage of fat and protein). If the product coming from the farm does not pass, milk collection is suspended. In the case of repeated failure, the contract is ended immediately. Controlling the quality standard of the milk collected ensures a regular supply of milk at a constant and high level of quality, the benefit of this is seen both in the optimization of the production process and in a mozzarella which always maintains its quality and characteristics.
In 1950 a small farm with a Buffalo herd was funded in the province of Caserta in an area with an ancient tradition raising buffalo and producing milk and mozzarella. This is the so called PDO zone between the cities of Capua and Mondragone, an uncontamined area witout any industrial plant. The milk used and processed comes exclusively from this area form carefully selected farmers who take always care of this territory because their special bond with the land: a fundamental value for the company. The farms are within a 15km radius in order not to stress the milk and maintaining it always hot during the processing.
With the passing of the years the company became bigger and bigger thanks to the know-how and the passion that made this product a top quality one and in 1998 the Conatdina Cheese Agricultural Cooperative was opened. But as all the well done things the process of expansion was gradual and required a lot of years. So a new functional structure was biult only in 2001 adapting its prodution due to the continue innovation and new technologies which are means to reach the best quality as possible making very strict controls maintaining the quality level of the milk constantly high and the ensure consumer food safety. The production is entirely traceable along every part of the productive chain.
Despite the technologic progresses the craft component, which requires year of experience and passion, is still the most fundamental one. In fact the mozzarella La Contadina is produced following the PDO Mozzarella di Bufala Campana disciplinery written by the Ministry of Agriculture. During the last years La Contadina, apart from the still obtained PDO, has obtained a lot of international certification thanks to its quality and controls as the BRC and IFS certifications which are very relevant at an international level, but also the Halal certifications as it concern the eastern countires and the Ethical Sedex Smeta 4 pillars.
When you taste the product you immediately feel the tastes and aromas of the land of its origin, a true Campania mozzarella with still hot pure local buffalo milk!
If your mozzarella is cold when you recieve it, as it needs to be at cool temperature keeping it fresh during the shipping, we recommend you to put it still in its package under hot water until it will be warm.
- 02/05/2017 -