Cagliata low fat, Walo for more yield

I kept hearing that large quantities of cheese are sold as cagliata or cheese curd to be transformed into mozzarella and pasta filata cheese. Another mass market that did not follow my philosophy of quality, reliability, and exclusivity and I was not at all interested.

But then I met an Italian mozzarella producer and he explained me how difficult it is to get the right cagliata. I started to study this production and tried to understand the difficulties of the mozzarella manufacturers there are many problems but the main 3 are.

1. Many manufacturers had problems to melt the cagliata,
2. the mozzarella turned brown on the pizza and
3. most of the manufacturers had an excess of fat.

Now my job was easy I just had to make a cagliata low in fat, easy to melt and not getting brown on the pizza. I started to develop special starter cultures and recipe and after may tries, the perfect Cagliata Walo was born.

Cagliata Walo can easily be mixed with other cagliata, with butter, cream, or vegetable oil. The result is always a perfectly fresh mozzarella that does not turn brown.