Mozzarella is one of Italy's most genuine products.
A patient job is needed, before being able to taste its unmistakable flavour, and above all hands that know how to interpret the slow and ancient process of workmanship as if it were an art. An authentic art, handed down by generations in the dairies of the South Italy. Now, thanks to an innovative method, the genuine Italian mozzarella can be exported to other European countries and the rest of the world.

This method is called ONLY MILK and has been designed to revolutionise production and commercialisation of real Italian mozzarella.

Today the process of workmanship of the mozzarella is effected entirely inside the dairy, that effects the transformation of the milk in the end product. The dairy furnishes Sales Points that have never before been able to make their own mozzarella and cheeses.

Now everything is possible, thanks to the method ONLY MILK.

What is this method?

ONLY MILK is the passage between the centralized production in industrial form to that decentralized in homemade local production.

In essence: only one dairy and ten, one hundred, thousand affiliates, where the final products is made.

More constant the penetration of the network of markets, more numerous will be the affiliates. But note: always just a single dairy, only the initial costs to cover preparation, but an activity of production that will certainly increase in time.
Now let's look at the two phases of the ONLY MILK process necessary for producing tasty, genuine Italian mozzarella anywhere in the world.

The first phase takes place in what we will call the home dairy, and involves the raw materials required, called PRODUCTION BASE or rather ONLY MILK PARTIAL PRODUCE.

The second phase, that will take place in the various local branches in every part of the world, will consist of the following transformation of the ONLY MILK PARTIAL PRODUCE into the final sales product: mozzarella and various cheeses.

Before going into detail, let's look at the differences between the home dairy and production centres, and more importantly what the costs are and what problems might arise.

For the dairy we mean:

  1. a large investment;
  2. strict adherence to sanitary and hygiene regulations;
  3. highly specialized personnel;
  4. problems of supplies milk stock, whey disposal and increases in transport costs;
  5. a long and complicated production phase.

For the affiliate:

  1. only one twentieth of the original investment of the home dairy;
  2. use of non-specialised personnel;
  3. fewer sanitary and hygiene regulations to follow ;
  4. no problems of supplies, milk stock, whey disposal and increases transport costs;
  5. a short simple production phase.

Therefore, setting up an affiliate instead of a dairy means minimum investment and transport costs, maximum results in terms of freshness and genuineness of the product, wherever you are, anywhere in the world.

Let's return to the two phases of production.
In the first phase, the home dairy will provide:

  1. Milk supplies. Milk produced locally and naturally, because real mozzarella comes only from southern Italy, where the climate, water and animal feeding are ideal.
  2. The home dairy will also analyse the milk and guarantee its quality, as it will be subjected to regular sanitary and hygiene controls.
  3. In the initial phase, it will be necessary to see that the milk coagulates properly, with no change, using natural traditional methods and quality curds
  4. The dairy will provide ONLY MILK semi-manufactured products that are natural, with no preservatives, and only require final processing;
  5. The dairy will provide whey disposal, personnel training, and the quality inspection of affiliates needed to make sure production standards are met and ensure the exclusive use of ONLY MILK products.

In the second phase, the affiliate will:

  1. Order ONLY MILK partially finished products.
  2. Make these into the final product, using only hot water.
  3. Sell the product to the customer.

What's needed for an affiliate to do these three things?

Low investment and very little equipment, all it takes is a water boiler, a work space, a mixer, a moulder and a cutter.

Now let's look at the enormous advantages of the method ONLY MILK as it applies to the affiliate:

  • Guaranteed real Italian mozzarella, in whatever part of the world the affiliate is set up.
  • Guaranteed freshness and genuineness of the product, as the final work is done directly by the affiliate.
  • The affiliate may be set up in a supermarket, so that customers can watch the final product being made.
  • For the first time, mozzarella production can be handled as a franchise, obtaining the same results as a dairy in places where it would be impossible to set one up, as in large city centres.


ONLY MILK is all this.

ONLY MILK is truly a revolution in the field of mozzarella production. From now on, real Italian mozzarella will be available everywhere, with the same genuineness and freshness.

ONLY MILK: starting today, real Italian mozzarella all over the WORLD.