A unique delight from production to consumption
The flavor and quality of our mozzarella are truly unique, because our milk is unique, as is South Tyrol, where respect for nature is a value that we have cultivated for centuries, and where this respect yields only outstanding raw materials.
Tastes change, and needs evolve – and that goes for making mozzarella other dairy products as well. You can find mozzarella to suit any taste: be it classic, light versions (with 30% less fat, which provides a welcome alternative for anyone who wants to prepare very light dishes), Fior di Latte, lactose free (for anyone who suffers from lactose intolerance and does not want to have to deprive themselves of the full flavor of our Brimi Mozzarella or is looking for an easily digestible alternative), and organic. Many specialties come straight from the heart of the mountains onto the tables of those seeking flavor and authenticity. And we guarantee these two essential features through top quality and strict checks in both milk production and mozzarella production.
Soft and light, it knows how to captivate, whether on its own or as a select ingredient in mouthwatering dishes. Available in an array of varieties and different forms, to ensure that everyone is satisfied.
Many options, one unique flavor
To meet the increasingly broad and varied demands of modern distribution and to respond to the needs of the catering and restaurant industry, we have a wide product range: the classic Mozzarella balls or Mozzarelline, in block form or diced. Perfect for pizzas, canapés, starters and mains or salads or why not focus just on the mozzarella itself!
The mozzarella cookbook with 35 recipes pays homage to the main star in the history of Brimi Mozzarella: a whole new delicious world that just has to be discovered opens up with every page. Brimi published the book for its 35th anniversary and it contains 35 mozzarella recipes. The cookbook, written by Heinrich Gasteiger, Gerhard Wieser and Helmut Bachmann, is available in our shop and online .
Everything revolves around mozzarella: Tips and how to use it
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