The story of the Mambelli Dairy is the story of three generations of cheesemakers, the story of a family that has dedicated itself with passion and skill to the art of cheese making. Born in 1972, known and esteemed for its Ricotta di Romagna (obtained from milk and not whey), the Dairy immediately expresses its "vocation for the genuine": exclusive use of natural ingredients, milk from selected stables, processing methods and artisanal care, no use of preservatives or additives. Today, after over forty years, the Mambelli Dairy produces a wider range of high quality cheeses (Squacquerone di Romagna DOP, Casatella di Romagna, Ghiottella and Ricotta di Romagna, Straccone, Stracchino with Cervia salt, Artigianale Fresco Mascarpone, Ravigiolo among the fresh and Nonna Elsa's Caciotta in short-aged cheeses). Continuous evolution and research has led to the creation of new product lines including the innovative Squacquerone Spreadable Cream, Lactose Free Cheeses and cheeses with vegetable rennet. The Dairy Mambelli has always been able to maintain its philosophy and artisan vocation unchanged, integrating them with modern technological solutions. At the Dairy Mambelli we find "the future of the past", a balance between tradition and innovation that continues under the guidance of the second and third generation of the family's cheesemakers. A visit to the Dairy is enough to rediscover the true passion of those who dedicate love and commitment to their work and as a result offer the Consumer the opportunity to bring much more to the table than just a cheese ... a Mambelli cheese.
The story of the Caseificio begins in the countryside of Bertinoro. Here Nonna Elsa used to make ricotta with her cows' milk. In front of the fireplace, her skilled hands took a special ricotta cheese out of the copper pot, enriched with thermal water from the Fonti della Fratta hot springs: the Ricotta di Romagna Mambelli. The special taste of our Ricotta and the opportunity to have a bigger amount of milk enabled her to make ricotta cheese for other people too: Nonna Elsa used to take her precious product with a bicycle to the Cesena market. Later on Domenico, Elsa's son, took over and carried the "family treasure" to the market with his "Mondial" and the Ricotta by Mambelli became increasingly more popular. Domenico and Idiana, father and mother of Raffaella and Federica, inherited the secrets recipes for ricotta and began to sell it in other towns and cities nearby. And the Caseificio Mambelli was set up in 1972. A story of work, passion and love for true values that find their expression in traditional cheese types: in 1995 two typical products of the Romagna region were being produced: Squacquerone and Casatella. Today, the Caseificio Mambelli produces different dairy products and cheese, but they are all as genuine as the very first ricotta made by Nonna Elsa.
TRADITION AND INNOVATION MEET
All of the cheese types produced by Mambelli are the result of a tight work team made up of people who keep traditional methods and constantly improves them thanks to modern dairy production techniques. The main goal of the company is to always meet the most demanding customers' requirements.
Each and every stage of the production is carried out and monitored through very careful steps and procedures that respect tradition and strict health and hygiene rules. This is the only way to make constantly natural, totally fresh and high-quality cheese. The use of advanced technologies contributes to the final result. Mambelli does not use preservatives or additives: a modern and expensive cold chain and very precise logistics are used in order to keep their products fresh and tasty during each and every step of the production and transport. This is the reason why genuineness is ensured for the sake of cheese quality.
INGREDIENTS AT SOME KM FROM US
Nature is the very first secret of Mambelli cheese. The milk used for production comes exclusively from selected cattle. For the production of Ricotta, together with healthy and tasty milk, the precious water from the Fonti della Fratta hot springs, 3 km from Bertinoro. This water has a high content of mineral salts, whose properties were already well known by the ancient Romans. The peculiarity of this water confers the ricotta Mambelli a special, rich and natural taste that is typical for this cheese. Each Mambelli cheese type contains the gifts of nature, passion for taste, fascination for tradition, in order to give the Customer the true and genuine freshness of our cheese.
WHEN TO CONSUME OUR CHEESES
This product must be consumed in a very short time, this is fundamental to keep the whole quality of fresh cheese. Mambelli cheese aims at providing tastiness and natural freshness, this is why it has to be consumed best before the dates indicated on the package. Do not be surprised if their shelf-life is very short: this is the only time for you to taste our products when their flavor is at its best. It is good to know that taste and freshness on your table are not just advertising slogans, but a hymn to nature.