Formaggio

Cheese, nutritional pleasures

Formaggio… How could we live without it? It's a food come on nutritional values precious at all ages. But taste each type of cheese Italian gives an unforgettable experience. The variety that underpins Italy is unparalleled. As much as quality, ensured by high production standards, craftsmanship, culture of taste, selection of impeccable raw materials.

Each type of cheese has its own history. And all together, an imposing rib of Made in Italy, they form a bouquet of flavors, textures and aromas suitable for transforming a snack or an important meal into absolute pleasure. In the presence of so much wealth, one runs the risk of forgetting the simplicity from which its production historically originates. Result of the need to store perishable foods and make nutritional stocks, ideal to be consumed throughout the year.

Cheese making techniques are varied, depending on the type. But the basic process of cheese making is the same, unchanged over the centuries. Three phases characterize it. The curdling of the milk, its separation into curd and whey, the drainage to eliminate excess water. Finally, the maturation, at the end of which the desired cheese is ready to be tasted.