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Milk collection and quality controls
Milk collection and quality controls

1

Milk collection and quality controls

We collect the milk from selected farms in the Bari Murgia area in range of no more than 30 km from Putignano. We subject it to strict quality controls: only afterwards it becomes our milk

We collect the milk from selected farms in the Bari Murgia area in range of no more than 30 km from Putignano. We subject it to strict quality controls: only afterwards it becomes our milk

Milk collection and quality controls

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Milk coagulation and curd processing
Milk coagulation and curd processing

2

Milk coagulation and curd processing

The milk coagulates thanks to the addition of rennet and, upon reaching the right degree of acidity, the curd thus formed is broken into more or less small grains, gets separated from the whey, collected and left to rest for variable times. Then, it is sent to the subsequent processes.

The milk coagulates thanks to the addition of rennet and, upon reaching the right degree of acidity, the curd thus formed is broken into more or less small grains, gets separated from the whey, collected and left to rest for variable times. Then, it is sent to the subsequent processes.

Milk coagulation and curd processing

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The Spinning
The Spinning

3

The Spinning

The processing of the curd with boiling water, combined with the experience and skill of our cheesemakers, allows us to obtain a fibrous and elastic mass which is intertwined, knotted, severed or broken, giving life to our products

The processing of the curd with boiling water, combined with the experience and skill of our cheesemakers, allows us to obtain a fibrous and elastic mass which is intertwined, knotted, severed or broken, giving life to our products

The Spinning

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Packaging a/o aging
Packaging a/o aging

4

Packaging a/o aging

The fresh products are packaged and labeled; the products which are intended for the aging continue their maturation in cells wherein is possible to modulate the basic parameters, such as humidity and temperature, in order to allow their natural aging.

The fresh products are packaged and labeled; the products which are intended for the aging continue their maturation in cells wherein is possible to modulate the basic parameters, such as humidity and temperature, in order to allow their natural aging.

Packaging a/o aging

Scroll for production processes

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Scroll for production processes

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Milk collection and quality controls
Milk collection and quality controls

1

Milk collection and quality controls

We collect the milk from selected farms in the Bari Murgia area in range of no more than 30 km from Putignano. We subject it to strict quality controls: only afterwards it becomes our milk

Milk coagulation and curd processing
Milk coagulation and curd processing

2

Milk coagulation and curd processing

The milk coagulates thanks to the addition of rennet and, upon reaching the right degree of acidity, the curd thus formed is broken into more or less small grains, gets separated from the whey, collected and left to rest for variable times. Then, it is sent to the subsequent processes.

The Spinning
The Spinning

3

The Spinning

The processing of the curd with boiling water, combined with the experience and skill of our cheesemakers, allows us to obtain a fibrous and elastic mass which is intertwined, knotted, severed or broken, giving life to our products

Packaging a/o aging
Packaging a/o aging

4

Packaging a/o aging

The fresh products are packaged and labeled; the products which are intended for the aging continue their maturation in cells wherein is possible to modulate the basic parameters, such as humidity and temperature, in order to allow their natural aging.

Product shipping
Product shipping

5

Product shipping

After strict quality controls, the fresh and aged products are ready to reach customers in Italy and abroad through our distribution and sales network.

Dairy products and goat cheeses: a choice of nature

Il Carro was born from Caseificio Artigiana

The Il Carro is located in a farm not far away from Putignano and this establishment is devoted to the transformation of milk for the production of goat artisanal cheeses. Over there, under the karst terrain, lies a natural cave where the cheeses are aged.

The Caciocavallo affinato in grotta, an apulian excellence

Prepared with the best Apulian cow’s milk and worked by hand, the caciocavallo affinato in grotta is left to refine in a stone environment dug underground. An ancient tradition, handed down by the Apulian farmers: the natural humidity of the karst rock and the noble molds gives it a strong and unmistakable aged flavour.
grotta-con-formaggi

Our dairy products