Organic... Of course!

 Corte Altavilla wellness hotel restaurant

THE BREEDING
We breed our animals respsctin thei life and health. Each animal has an adequate space, freedom of movement and regular access to pasture. Animal feeding is based exclusively on raw materials from organic production

OUR PRODUCTS
In the final processing of milk and meat, we ban coloring, preservatives, flavour enhancer and other suspected additives. Thanks to this commitment, our products imply a lowest toxicological risk, they do not contain harmful substances such as pesticides, GMOs, preservatives and coloring. Furthermore, they contain a highest concentration of antioxidant substances and minerals, which make them even a strong and tasteful flavour.

OUR PRODUCTS
In the final processing of milk and meat, we ban coloring, preservatives, flavour enhancer and other suspected additives. Thanks to this commitment, our products imply a lowest toxicological risk, they do not contain harmful substances such as pesticides, GMOs, preservatives and coloring. Furthermore, they contain a highest concentration of antioxidant substances and minerals, which make them even a strong and tasteful flavour.

THE ENVIRONMENT
The choice of an organic produciton comes from the attention of our company to the environment we live. Not using fertilizers and other harmful substances and respecting a correct relationship between available space and animals raised, our work does not cause any soil and groundwater pollution.

PRODUCTS
The natural milk is riher in porteins, vitamins and enzymes than the packed one, as the pasteurisation destroys at least 10% of the vitamins B1,B6 and B12 and the 25% of Vitamin C present in milk.
The cheeses Querceta represent the best dairy production in Puglia, with strong and delicate, old and spicy flavours. The organic certification of cheese produced in Querceta Farm results from the high quality of milk, the skill in processing and the attention to the aging in cellar. Our cheese processing takes places in a natural way. Milk is coagulated first in order to obtain a pasta filata cheese,handmade for hours and, in some cases, riped for 12, 18 or 24 months in cellar.
The ageing in cellar, in a high and steady humidity (about 70-80%)  and cool temperature (10-15°C),let the cheese slowly ripen, protected by a solid stone and held by bars of beech and fir wood. During the ageing the paste becomes more compact and loses the water contained. In the same way it assumes the typical yellowe-straw colour and a strong taste.
The moulds deposited on the crust are typical in the cellar ageing. They are critical to keep the moisture of the paste and give the cheese its tradional taste.
The brand Querceta is put at the end of the ripening on on the cheeses of the line Riserva, inorder to guarantee the prestige and the authenticity of these products.
Each cheese is then numbered.

Visit: www.querceta.com

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