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Cagliata low fat, Walo for more yield

Hard cheese, foil-ripened for 10 - 20 days, fat-reduced 15% FIT.

Ideal for the production of mozzarella and pasta filata cheese.

Cagliata Walo: Käse für Industrie und Küche
Cagliata Walo: Käse für Industrie und Küche
Cagliata Walo, Fabiola
Cagliata Walo
cagliata Walo, for maximum yield

Our optimised Cagliata allows you to produce pasta filata cheese at the highest level. With Cagliata Walo you increase your yield, achieve the perfect consistency and exquisite taste for your mozzarella and other unique cheeses, whether you want to make classic mozzarella
or special varieties with buffalo or goat milk. Delight your customers and stand out from the competition. Wondering if your customers appreciate this quality? We have a regular customer demand and put our network at your disposition if necessary.

Region Switzerland
Type Hard cheese
Unit/Size
  • 6 - 7 kg cm square or round (30 cm diameter or 30 x 30 cm, h 7 – 8
  • 15 kg 30 x 60 x 10 cm
  • 20 kg 35 x 35 x 15 cm
  • vacuumed on pallets of 700 kg – 1000 kg
Milk Cow's milk
Rind rindless
Texture yellow, occasionally some holes, hard
Taste mature, mild
Ingredients milk, salt, rennet, natural starter cultures
Affinage 1 - 3 Month
Rennet microbiell

Physical composition

per 100 gram

Energy 270 kcal
Dry matter 51 - 53 g (Target 52 g)
Protein 37 – 41 g (Target 39 g)
Water 47- 49 g
Fat in dry matter ≥15 %
Fat in total 8 – 10 g
Saturated fatty acids 19 g
Trans fat 0.5 - 1 g
Salt 1.0 – 1,5 g

Microbiological analysis

Coliform < 10 / g
E coli < 10 / g
Staph. (coagualase positive) < 100 / g
Salmonella none in / 25 g
Listeria none in / 25 g
Mould < 1000 / g
Antioxidants none
Antibiotics and hormones none

Allergens

The product contains no allergens except for milk and milk derivatives.

Lactose free (less than 0.1 g / 100g)

 

Interested? Questions?

Contact us

Walo von Mühlenen AG
Postfach 295
3186 Düdingen
Switzerland
E-Mail: hc.olawrueniffa@ofni

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