Angelico del Grappa, a pure and soft cheese
The low temperatures of the winter season and the abundance of fat in the milk due to its seasonal characteristics meant that during the colder months lean cheeses were produced…
Dairy & cheese
Affumicacio, a smoked cheese with a sweet note
The most famous is probably the “Raucherkase” from Alto Adige, well-known even for being seasoned with the most popular Alto Adige speciality, the Speck. It reflects the legacy of a…
Only cows, milk, hands to make Montasio cheese
Montasio cheese is a cooked semi-hard cheese obtained exclusively from cow’s milk from the production area which covers Friuli Venezia Giulia region, with the whole territory of the provinces of…
Purity and flavour of South Tyrol
Milk, butter, cheese, mozzarella, and yogurt are five excellences of flavour and quality which directly come from the ancient history of sheep-breeding in South Tyrol. These products are born in…
A ‘Baby’ cheese
A mini-cheese whose weight is 5/6 kilos, with great quality characteristics: this is a simple, but brilliant idea born in the Eighties in the Moscattini family, on the hills of…
The dairy tradition of Valtellina: Bitto and Casera
Cattle-breeding and the production of milk and cheese have very ancient origins in the province of Sondrio: the production of long-keeping cheeses allowed to transfer and preserve the nutritional properties…
Michelangelo’s favourite cheese
The great artist Michelangelo, while realizing ‘Moses’ and ‘Pietà’, never run short of the ‘Casciotta of Urbino’ cheese : on the contrary, he was so fond of this product that…
Cheese prepared with vegetable rennet? Piedmont teaches…
Mario and Egidio Fiandino, owner of Fattorie Fiandino. The secret of the success of Fattorie Fiandino consists in a few rules, concerning respect for nature and human beings. These…
Italian cheese for UK market
The Granarolo Group announces the creation of Granarolo UK company for the distribution and marketing of Italian dairy products on the English and Irish market controlled to 51% by Granarolo…
The renewal of tradition
Dosing in a precise manner the ingredients in the milk, estimating the time of ripening for the cheeses, assimilating the peculiar differences between Sardinian and Tuscan sheep-breeding, identifying the best…
