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Faq
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What Is the difference between Grana Padano PDO and Parmigiano Reggiano PDO?
These are two of the most important DOP cheeses produced in two different areas. Grana Padano PDO comes from the provinces of Milan, Lodi, Pavia, Bergamo, Brescia, Cremona, Piacenza, Mantova, Verona, Vicenza, Treviso, Padova, Trento while Parmigiano Reggiano PDO comes from the provinces of Parma, Reggio Emilia, Modena, Bologna left of the Reno River and Mantova right of the Po River. [ more... ]
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Can Parmigiano Reggiano PDO be stored outside the refrigerator?
Preferably not. If it is packaged it can be stored up to a temperature of 10/14 degrees, but the lower the temperature the better the product keeps, and oxidation is prevented as are other phenomena like moulds and contamination. To store Parmigiano Reggiano PDO correctly wrap in a white odourless cloth and place in the least cold part of the fridge.
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What technique Is best to allow Grana Padano PDO to age correctly?
Time and patience are the certainly two primary ingredients for an excellent Grana Padano PDO. The ageing area must have an average temperature of 18-20° C and humidity of 80%. Lastly it is necessary to clean the planks and turn the wheels weekly or fortnightly.
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Is raw milk fresh milk?
No. What is called fresh milk is pasteurised milk that has undergone technological processes that alow the product to have a maximum duration of 6 days. Raw milk has just been obtained from the cow.
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Does skim milk contain the same amount of calcium and protein as full cream milk?
The difference between skim milk and full cream milk does not lie in the amounts of calcium and proteins but in the amount of fat that is present. There are slightly more proteins in skim milk and slightly less in full cream, while there is little or no difference in the amount of calcium.
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Is it true that it is better to boil milk?
Once milk was boiled because of the unsafe hygienic conditions.
Today it is no longer necessary to boil milk because the hygiene-production standards in companies guarantee the product so that it cannot be unhealthy. The milk is sterilised and pasteurised using suitable equipment with complete safety standards, while at home there is the risk of allowing the mik to boil too long, causing a reaction between proteins and carbohydrates leading to the so-called "cooked milk" taste.
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How much time passes from milking to packaging?
24 to 36 hours pass from milking to packaging. The milk arriving at the Consorzio Latterie Virgilio from its partners is subjected to Ultra High Temperature treatment, allowing the product to have a life of approximately three months before expiry. The milk is then packaged and delivered in a few days.
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What is the difference between butter and margarine?
Butter comes from milk cream and is therefore of animal origin. To obtain margarine fats of a vegetable origin are used, with the addition of hydrogen, the structure of the carbon chain is changed. They are two different products, even the taste is different: butter has a more consistent taste, it is full and delicate at the same time in comparison to margarine which is not.
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Is It better to cook with butter or oil?
Technically butter contains less greasy substances than oil. In 100 g of butter there is l'82% grease while in oil this percentage increases to 99.9%. It depends on the consumer and what they must be used for. Butter is better consumed raw or as an ingredient, while oil can also be used to fry.
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What Is the diference between cooking cream and whipping cream?
The only difference is in the amount of fat they contain and an additional working process that the cooking cream must undergo (break-up of fat globules to make it more homogenous). Cooking cream does not need to be whipped, it has a more liquid and homogenous consistency and is used as an ingredient.
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