The Preziosa Dairy, known as the brand “Mozzarella di Seriate”, was founded on September 12 th 1950 by its initiator, Mr. Teodosio Preziosa, like a craft workshops to produce mozzarella and milk products.

Today, to distance of almost seventy years, it is a modern food company that transforms, in an artisanal way, about  110.000 liters of daily milk, picked up by the 40 local historical farms that still confer the raw material in a family relationship and consolidated in tradition, becoming so a strong pride of the company and a fundamental reference point of territorial identity that it represents an exclusivity in the regional scene (Lombardia).

The company's main activity is concentrated in the production of meal mozzarella, quality mozzarella for pizza and traditional “ricotta” still made by hand. The products with the brand "Mozzarella of Seriate" are worked departing from a basic concept: “this is a product that is not manufactured, but is made”.

The indisputable quality of the products realized in the company is given by three factors key: a workmanship that respects in handicraft way the moment of the transformation of the milk in cheese, the use of raw material of great quality and the innovative technological fittings.

The Preziosa Dairy boast a daily production that has varied since 150 to the 180 quintals of fresh product, expressly realized on daily orders: the process that conducts to the realization of the products begin from the milk just milked cooled to a temperature of +4°C and directly transported by tankers to the establishment, where before being worked it is submitted to the analysis of suitability, freshness, temperature and all the hygienic-sanitary requisite.

All the milk that enters the establishment is pasteurized, subsequently refreshed to 38°C and envoy to the coagulation plant where it is then transformed into fresh curd: the natural rennet is added to the milk and after having coagulated, the curd is broken in parts of the greatness of a walnut and left in laying for the sedimentation.

Around three quarters of the serum are sent to the production of the traditional ricotta, the remaining part is used for bringing the curd to maturation that, after having overcome the controls of the “Casaro” (dairyman), it is cut and sent to spinning machines. Here, with the addition of warm water to 88°C, it is mixed and sent to the forming machines that will give it the right shape and flavor.

These long workmanship processes, the attention to the product, the passion that animates the company owners and the high qualification of the production workers make the products “Mozzarella di Seriate” a brand synonymous of quality, delicacy and Made in Italy.