Romanian-flavoured mozzarella

Indlacto Mures estimates it made 5 million-euro turnover last year, up 78% from the previous year, from making and selling mozzarella and mascarpone. “At first, we had a hard time convincing clients in Romania to move from ‘cascaval’ (Romanian pressed cheese) to mozzarella. Many pizza places are still using the former in making pizza even today. Clients have realised, however, that they need to use mozzarella,” says Alceo Zanotti, the company’s administrator. Indlacto owns a production facility, offices and warehouses that take up 2,500 sqm in a 50,000 sqm privately held property. The daily output reaches about 7,000 kilograms of mozzarella (the main pizza ingredient), as well as 1,000 kilograms of mascarpone (a special product derived from cream and used for making Tiramisu). The company’s main clients include store chains like Metro, Carrefour and Selgros. Indlacto plans to build a new 2,000 sqm production facility scheduled for completion this September. The officials did not care to specify how much the investment would be worth. Indlacto was established by Mantua-based Roelao company back in 1995, when it teamed up with two Romanian individuals. ZF