Valcolatte Mozzarella is loved in Italy for its fresh and delicate milky taste this is achieved by production where no citric acid is used as a preservative but rather natural Lactic ferments and using only 100% Italian Friesian cow's milk, from suppliers in the ""milk district"" where Parmigiano Reggiano and Grana Padano were born. Perfect for salads, sandwiches and pizzas. The Caseificio (Dairy) Valcolatte brand represents a culmination of dedicated study and refinement. It carries the rich legacy and values of a company with roots dating back to 1914. The company’s origins trace to Stagno Lombardo, Cremona, when Enzo Panizzi secured a dairy contract before departing for World War I, leaving his grandmother Cesira in charge. Upon his return, he found the dairy thriving in Monticelli d’Ongina with a well-stocked warehouse. The Panizzi family, including six children, continued the cheese-making tradition. In 1960, Ciro Panizzi, Enzo’s father, relocated production to Montanaro. With the help of Enzo and Liliana, the company transitioned from Panizzi to Valcolatte, focusing on fresh cheese production. Giuseppe Villa, Liliana’s father and a successful entrepreneur, provided crucial support to the dairy entrepreneurs.