LOCAL FRESH CHEESE or IMPORTED FRESH CHEESE?

The production of the cheese can be divided in two big groups: seasoned cheeses and fresh cheeses.

We’re going, here, to focus on the fresh ones.

The job of the cheesemaker is made by very simple actions, but built with a long experience, often handed down from father to son. He receives fresh milk, analyzes its quality - today exactly compared to the last century due to technological advantages - and gives life to cheese. When this cheese is fresh, it must be consumed from seven to a maximum of twenty days (mozzarella for pizza).

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In this way we will have the opportunity to taste products that are, in all respects, fresh.

In the case of imported fresh cheeses, this is what happens:

After the production and packaging phase there is the shipment which requires a minimum of five days if by air and one month if by ship, including customs clearance. Then we move on to delivery to the final destination, and the times are still longer.

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The five days that pass from production to customs clearance are the best days to taste our fresh cheese. So let's take into account that these days are still lost between travel and customs.

1 - If the fresh cheese are actually fresh, but they have to travel almost 10,000 Km, they will arrive at their destination which will already be on the road to decline, with an important bacterial population and without that taste of fresh milk that distinguishes quality dairy products, indeed, they will often be on the verge of alteration bacterial.

2 - If the cheeses are frozen, at the time of thawing a large part of the water molecules will have separated from the fibers of the product, making it dry, unnerved, far from the original delicious and intact. This occurs even if the freezing occurs through fast freezing methods (blast freezers).

3 - If preservatives are added to cheeses, what we see as fresh is actually maintained with a fresh appearance by various chemical products such as: antioxidants, fungicides and even antibiotics.

These products can cause damage to our body, cause allergic reactions, certainly alter the flavor and olfactory experience of a fresh burrata.

Only those cheeses that were made to be eaten in the days immediately following can be considered fresh!

Otherwise they are in fact aged but kept with the fresh aspect by the preservatives.

E203 (Calcium sorbate) and E235 (Natamycin) can cause allergic reactions and generally cause damage to our body, in this they are in fact anti-mold.

The advantage of eating fresh cheeses that are actually fresh and without preservatives lies in the genuine ingredients, in the actual freshness of the product that keeps all the organic substances healthy for us alive.

In terms of nutritional intake a great help is given by the significant intake of calcium, mineral salts and live lactic ferments, which contribute to strengthening our immune system.

Fresh cheeses have a limited shelf life. The delicacy of the nuances of the flavors of the milk milked the same morning or at least the day before, the elastic but soft consistency of a freshly formed mozzarella or the warm and comforting scent of ricotta put to dry cannot be sensations captured and kept alive by anyone of the preservatives used so far.

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We generally give the advice to consume cheese that has been made locally, especially for fresh cheeses, where you’re not going to pay for the trip, but for the quality.

In Ottimacheese we have managed to obtain the true freshness of our products, paying particular attention to the hygiene, sterilization of the materials and the constant quality of the milk used. Our cheesemakers received education in the field of cheese following the proximity of Apulian master cheesemakers, respectful of tradition.

Our cheeses are made in Vietnam. We deliver directly or through our distributor in a few days to the most remote areas of the country. With guaranteed freshness and passionate service.

Ottima Cheese Team