The milk voyage

RugiadaScagliaBefore reaching your table, Parmigiano Reggiano and the other fresh and seasoned cheeses by the Battistero dairy made a long voyage: almost like in the famous Sergio Endrigo’s song, whose refrain is that everything begins from a flower, here all starts from… a grass blade!



Aspettando Borgofood: presenti!

aspettando-bfSabato 9 e domenica 10 giugno 2018 a Fidenza

Parteciperemo ad Aspettando Borgofood 2018: due giorni di mostra mercato con produttori di formaggi provenienti da tutta Italia, degustazioni di champagne e street food.

Per venire a scoprire i nostri prodotti, potrete raggiungerci in Piazza Verdi, nel centro storico di Fidenza; saremo presenti entrambi i giorni della manifestazione.

L’evento è un’anticipazione dell’edizione “completa” di Borgofood, prevista per il prossimo ottobre.

Per saperne di più: http://www.borgofood.it/2018/aspettando-borgo-food/ 

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From pasture to cowshed

Fienagione
To make milk... you need fodder


Parmigiano Reggiano is made only from milk, rennet and salt, and yet every single cheese is different from the other. Why does it happen?
The answer is simple: because milk is not all the same!
It is said: “As easy as drinking a glass of milk”. Well, drinking milk it’s easy, but make it... it’s quite a different matter.
Before the dairymen begin their craft, cheese quality depends on what happens at the very beginning of the production process: from which cattle the milk comes from, and how the cows are nurtured, raised and… pampered.

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From cowshed to milking

Stalla
To make milk you need cows


Some children in the city believe that milk comes right from the bottle. Guess what, you need cows instead!

To get high quality milk - and high quality cheeses as consequence - feeding them with good hay and milking them is not enough. They need constant and demanding care.

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From milking to dairy

CasariAlLavoro
To make cheese... you need milk


The field have been taken care of, and cows have been milked. It’s time for the last part of our journey towards cheese.
All begins on a truck, just before dawn…

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From the dairy to the table

Magazzino2
To make PDO Parmigiano Reggiano… you need time

Now the “milk voyage” is over. Parmigiano Reggiano-to be wheels, still white, sweet and soft, wrapped in a cloth like a newborn baby, start immediately another one, as much as important. It won’t be a space voyage from valley to valley, as there are a few metres involved from the dairy to the adjacent storeroom.
It will be a time voyage. At present, maturation begins!

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