Medaglioni

Medaglioni

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The smoked cheese medallion is a pasta filata cheese, rich in flavor with an intense yet pleasant taste. The production process and smoking create a soft product with a distinctive texture, making it particularly suitable for different uses depending on the needs of each type of cuisine.

As a true delight for the palate, cheese medallions are made in many different ways. They are ideal for businesses that want to offer a genuine product in a short amount of time, thanks to how easy they are to prepare. Fried cheese medallions are one of the simplest preparations, but our production method also allows them to be grilled.

At Latteria Sorrentina, you can find a wide variety of cheeses: you’ll be spoiled for choice when supplying your restaurant or pizzeria!

cod. 020615

2Kg (tray with 16 pieces)

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The main processing stages of the cheese medallion can be summarized as follows:

– The production process begins with the coagulation of raw or pasteurized cow’s milk.
– After coagulation, the curd is placed in boiling water, where it is left to mature.
– This is followed by the stretching phase: the curd is stretched and salted.
– The final stage is shaping: the medallion acquires its characteristic form and is ready to be used in the kitchen.

What are you waiting for to order cheese medallions for your kitchen? Order your cheese medallion now—it’s ideal for trattorias, pizzerias, and street food businesses!

cod. 020615

2Kg (tray with 16 pieces)

Pasteurized cow’s MILK, salt, rennet, lactic ferments. Milk from EU countries. Milk processed in Italy.

  • To be eaten on its own
  • High-quality ingredients
  • Controlled supply chain
  • A family tradition
Feature Image
  • To be eaten on its own
  • High-quality ingredients
  • Controlled supply chain
  • A family tradition

The questions most often asked

What are the characteristics of the cheese medallion?

The cheese medallion is a tasty pasta filata cheese, rich in flavor. When smoked, it has a more intense and pleasant taste. Its texture is soft and it can be used in many different dishes thanks to its ease of use and versatility. It is a genuine product that cooks very quickly, ideal for trattorias, pizzerias, and street food, as well as for home cooking.

What recipes can I make with the cheese medallion?

The cheese medallion lends itself to many delicious dishes and is very versatile in the kitchen. The only limit is our imagination. However, there are some dishes we recommend to best enhance the authenticity of our product, such as fried cheese medallions (as an appetizer) or baked (as a main course), served hot. Another tasty option is cheese medallions with a crust of sesame seeds, Pecorino Sardo, and Grana Padano.

How is the cheese medallion made?

The cheese medallion is made exclusively from raw or pasteurized cow’s milk. After coagulation with rennet, the milk is placed in boiling water where it matures for a few days. This is followed by the stretching and salting process. For the smoked version, the medallion is smoked over damp straw, following the strict rules imposed by Campanian tradition to create a sublime, high-quality product.

Why choose Latteria Sorrentina products?

Latteria Sorrentina products follow all the steps of traditional Campanian cheesemaking. Latteria Sorrentina produces its cheeses using only 100% Italian milk.