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Cheese for pizzerias, kitchens and pastry

Fiordilatte and buffalo mozzarella for the oven, provola and scamorza when you want smoke and stretch, provolone and pecorino for grating, ricotta and mascarpone for the pastry section. Plus the dairy a kitchen runs on: cream, butter, milk.

Which mozzarella for pizza?

Fiordilatte in a block, drained, is the standard choice for the oven: less water, so the base stays crisp. Buffalo mozzarella has more flavour and more moisture — it belongs on the pizza after the bake, or on a plate. Ciliegine and bocconcini are for cold service.

Formats and yield

Blocks and 4 kg cases for volume, 125 g and 250 g portions for plated service, whole wheels and quarters where a slicer or a grater does the work. Ask us which format gives you the better yield for your dish — we work the numbers with you.

Delivery across Switzerland

Fresh cheese travels refrigerated in our own vans, six days a week, to all Swiss regions from Embrach (ZH).