Caseificio Ignalat is an Apulian medium family-run company which operates in Noci (Bari) on the Apulian dairy market since 1948. Caseificio Ignalat is specialised in producing dairy products made only with cow milk coming from local farms of its land, the so called “Murgia Barese”, which is a verdant area located in the south east of Apulia.
The tradition, along with the will and seriousness of Ignazzi family, which nowadays is at the third generation, has created high-quality products nowadays present on a global market. Ignat produces a different kind of dairies: fresh, “pasta filata” cheese, smoked, ripe, mature cheeses, free from lactose and several Apulian specialties like mozzarella knot and treccia, burrata, naturally smoked burrata, burrata frayed with black truffle, fresh ricotta, stracciatella, giuncata, caciocavallo etc.
Our products are available in a wide range of sizes and packaging to sup – ply both the retail and HoReCa and food service markets. Ignalat counts on about 40 employ – ees has already well known Italian and foreign customers (e.g. Eataly, Ignalat represents the main sup – plier for fresh cheeses in all their Italian and EU stores) and counts on distributors and importers of its products in several UE and Extra-UE markets. Ignalat is going to plan a further expansion of its sales and distribution channels in Italy and in several European and EXTRA-UE markets.
Caseificio Ignalat has always been sensitive to the matters of the qual – ity of the production and the quality of the standards of its products and of its productive process, and owns a quality control in compliance with standards UNI EN ISO 9001:2015. Furthermore Caseificio Ignalat cheeses are since a few months compliants in accordance with standard GSFS – BRC Global Stand – ard for Food Safety rev 8 Grade A ed IFS Food rev 6.1 Higher Level, and with the quality brand “Prodotti di Qualità Puglia”. www.ignalat.com
