The milk arrives in the plant and undergoes the initial laboratory tests, then is pasteurized at a temperature of 72° C, and the milk enzymes and rennet are added. The curd is broken into grains and then poured into moulds. The forms are immediately turned over in the moulds to give uniformity to the rind and are transferred into a stewing room for about three hours, then into the resting room for 12 hours. Salting is done manually on the individual forms. The forms are cylindrical, with a smooth rind and of different weights (600 g – 1200 g), with a homogeneous and compact paste.
PACKAGING
Our cheeses are vacuum packed and packed. The most delicate products: fresh dairy products and mozzarella fior di latte travel packaged with their own liquid by express courier.
TRACKING AND SHIPMENTS
Once the products have been shipped, the customer will receive a shipping confirmation email which will include a link to refer to for tracking the shipment.
WARRANTY POLICIES
Damaged product: in case your order arrives broken or altered, or the package is open or visibly damaged, please do not accept the delivery and contact us immediately (tel. 0963 262348 – cell. , e-mail: commerciale@borgodeivinci.com ): we will replace the products.
Right of withdrawal: According to the law, you can exercise the right of withdrawal within 10 working days from the date of delivery in one of the following ways:
– By sending fax 0963 262348, o or e-mail to: commerciale@borgodeivinci.com
– by sending a registered letter with acknowledgement of receipt to Mediolat S.r.l., C.da Lacquari , 89843 Sant’Onofrio VV ITALY.
Once you return intact, complete products in their original package, we will return the amount paid as soon as possible, through a credit transfer or with a non-transferable check.
You will only pay delivery charges.
The right of withdrawal does not apply to products made to measure or clearly customized or products that, due to their nature, cannot be sent back, since they would otherwise be at risk of rapid deterioration or alteration.
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