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11.01.2005 - The Consorzio Latterie Virgilio
The CONSORZIO LATTERIE VIRGILIO PRESENTS TWO NEW PRODUCTS:
THE FRESHLY GRATED PRODUCT IN A BOWL AND IN A PACKET AND UHT WHIPPING CREAM
The Mantuan company extends its range even further with freshly grated products in tubs and in packets as well as UHT whipping cream. These products follow close on the heels of the Grana Padano and Parmigiano Reggiano wedges with guaranteed ageing and certified traceability of production.
The Consorzio Latterie Virgilio continues its policy of directly marketing its own brand and presents a new range of freshly grated cheeses and UHT whipping cream, which joins the cooking cream: both are presented in new packaging.
Products in the line of grated products include packets of 60 and 100 grams of Grana Padano and Parmigiano Reggiano and round tubs of 80 grams, all with easy closing. Both packages are packaged in a "protected atmosphere" (ATM), ensuring the perfect protection of the organoleptic properties of freshly grated cheese. The aroma-seal closure of the tubs and "open&close zip lock" of the packets guarantee freshness and storage of the cheese. The tub can also be used to serve the cheese directly from the fridge to the table.
Another addition to the range of grated cheese is Solmix, a freshly grated cheese consisting of a mixture of a variety of cheeses. Solmix is sold in 100 gram packets with zip closing to seal in freshness.
Another Virgilio novelty is the "UHT Italian Whipping Cream", which joins the existing cooking cream. With the launch of the whipping cream all the packages were re-designed, emphasising the totally Italian origin of the raw material: produced according to tradition and without the use of additives. Virgilio cream is the result of the rising of milk cream only of Italian origin, as certified by C.S.Q.A.. "Virgilio Italian Whipping Cream" is sold in 200, 500 and 1000 ml bricks.
Luca Montersino, executive chef and until last year, director of the "Istituto Superiore Arti Culinarie Etoile" (Etoile Higher Institute for the Culinary Arts), patisserie chef and cookery and health patisserie researcher, after a series of tests declared that "Virgilio UHT Italian Cream has no competition in terms of taste and yield from other creams on the market. Virgilio whipping cream is much thicker than a fresh cream and is therefore better suited not only for cooking sweet dishes but also in the preparation of sauces and pasta dishes. For all those who, like me, work in a professional environment - continues Montersino – it is extremely important that a product like this is good but is also easy to use allowing us to create specific shapes and textures. Virgilio cream does not disintegrate if spread and keeps for more than three hours at room temperature".
Virgilio Italian creams, and the new line of freshly grated products, maintain the quality and safety standards found in all the products with the Virgilio brand name, faithfully continuing the policy of merging tradition and innovation, quality and service contents.
Consorzio Latterie Virgilio is a grade two cooperative company founded in 1966 with 110 associated companies (over 2.500 breeders). Its areas of business are milks and creams, the ageing of its own cheese and those of others, portioning and packaging of cheeses and the slaughter of pigs. Virgilio distributes its products throughout the national territory. The distributed products are:
UHT milk, butter, UHT cream, mascarpone and Dop cheeses namely Parmigiano Reggiano, Grana Padano, Provolone Valpadana.
The Consorzio Latterie Virgilio can be visited at www.e-virgilio.com.
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