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Hard Cheese kg 40

White, uniform and semi-hard cheese that is produced with Italian pasteurized whole cow's milk, good both for meals and for grating, minimum maturing 9/10 months. The processing is the same as for Grana Padano and Parmigiano Reggiano but it is not marked by either of the two Protection Consortia. The product is without lysozyme and vegetable rennet.

Grana Padano kg 40

The Grana Padano is a hard and cooked paste cheese with a long maturity produced with cow's milk from milked cows no more than twice a day and fed with green or preserved fodder from the production area. The origins date back to the year 1000. A multitude of dishes can be prepared including saffron risotto, zucchini nests, stuffed peppers, vegetarian pies, and many others.

Parmigiano Reggiano kg 40

It is named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantova(Lombardia) south of the Po. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia.Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano.It has been called the "King of Cheeses"and a "practically perfect food.


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