MUGELLO WHITE GOLD
Dairy farming has a long history in Mugello: in their estate in Panna in the year 1400 the Medici family was already breeding brown “Swiss” cows for their own use and for trade. Today, centuries later, the territory is true to this tradition: there are, in fact, numerous breeders in the towns of Firenzuola, Marradi, Palazzuolo sul Senio, Barberino di Mugello, Scarperia, San Piero a Sieve, Borgo San Lorenzo and Vicchio.
The cow's milk that is produced in the area is destined, for the most part, for the Centrale del Latte della Toscana SpA, in 2016 winner of IRA, Italian Resilience Award.
. The Mugello territory, which is rich in pastures and renowned for its ancient zootechnical tradition, has always been dedicated to breeding dairy cows. Here Mukki Selezione Mugello milk is made.
The fresh “Mukki Selezione Mugello” milk comes straight from the uncontaminated green pastures situated in the heart of the Mugello Apennines, an ideal place for rearing animals that graze in open fields. This milk, with its full, unmistakable flavour, is collected every day from 29 selected dairy farms and then pasteurized.
Both High Quality whole or partly skimmed milk in one litre containers are available. These completely recyclable containers embody the image of the high quality product they contain: they are all white, elegant, and marked simply with the letter “M”, blue for whole milk and green for partially skimmed.
In the Mugello territory we also find the organic milk line. Mukki has chosen 3 farms which respect organic agriculture regulations. This milk becomes Mukki Il Podere Centrale. It is available in one litre containers both Whole and Partially skimmed.
The traditional quality of the product is linked to the milk that comes from cows reared on farms on the Tosco-Emiliano Apennine mountains, and to the particular way the herd is tended to.
This high quality fresh milk is very much appreciated for its particular taste and freshness, which have made it famous at a regional level. Mugello milk can be drunk cold, in cappuccinos and milk shakes.
Since 1954 the Centrale del latte di Firenze (Florence central dairy), today known as the Centrale del latte di Firenze Pistoia e Livorno (central dairy of Florence, Pistoia and Leghorn)has not only covered every step of the milk production process, but from 1990, has also registered this production, making it possible for us to trace the milk all the way to packaging.
Where and how it is produced
It is produced In the province of Florence, in the towns of Firenzuola, Marradi, Palazzuolo sul Senio, Barberino di Mugello, Scarperia, San Piero a Sieve, Borgo San Lorenzo and Vicchio.
Insulated milk tankers collect the milk from the dairy farms every day; it is then pasteurized, homogenized, packaged and stored at 4° C. The milk is transported to the central dairy the very same day it is collected to insure that the high quality and flavour remain unaltered.
Associazione produttori lattiero caseari del Mugello
Via Faentina, 8 – Borgo San Lorenzo
Tel. 055 8495990 – 055 8495994
Association of fresh cow’s milk and dairy products producers.