Receipt of milk from farms involved in the Giordano buffalo supply chain project;

Storage in specialised tanks at +4°C;

Automated processing phases comprising:

• a

  Pasteurisation;

• b

  Coagulation of the milk using a natural whey starter produced at the dairy

• c

  Slow maturing under serum;

• d

  Traditional spinning in a mixer with dipping arms;

• e

  Shaping into different pieces ranging from 50 g to 250 g;

• f

  Hardening.

Packaging;

Distribution.