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Small guide to quality of parmesan cheese: the colour, the structure, the consistency, the smell, the taste and the storage of Parmigiano Reggiano cheese. Parmesan cheese produced in Italy according to italian tradition. |
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Controlled quality of Parmigiano Reggiano PDO: thanks to the production process Virgilio identifies each single piece of Parmigiano Reggiano cheese, following its progress from the milking process to working, ageing and then sale in the shops. |
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Grana Padano PDO is an italian hard cheese produced using raw cows’ milk, from no more than two milkings a day, at which are added natural whey and veal rennet for coagulation. |
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UHT Milk (Ultra High Temperature) is milk that undergoes treatment that completely eliminates all type of bacteria whether pathogenic or not. UHT milk has all the vitamins and nutrition of conventional pasteurized milk. |
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Virgilio butter, like all other dairy products, is produced from only Italian milk. The creams Virgilio uses in the production of butter are already pasteurised at the associated companies. |
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The mix of nutrients found in dairy foods, especially calcium, may be responsible for helping the body break down and burn fat. Dairy productss contain many nutrients important for a balanced diet. |
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Mascarpone cheese is a fresh low-fat cheese made in Italy; mascarpone cheese is ideal for ice-cream production, mousse, dessert recipes, cake, mascarpone creams. |
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