TRADITIONAL PARMIGIANO REGGIANO
24, 36 or 60 months
Parmigiano Reggiano is also known as "The King of Cheeses" thanks to its unique taste, high digestibility and richness in protein, vitamins and minerals. It comes therefore as no surprise that it is one of the most appreciated foods of Italian cuisine.
The high quality of our milk depends primarily on our fodder: the flower essences typical of the Apennines give the raw material - and the final product therefore - intense and persistent aromas.
PARMIGIANO REGGIANO BIANCA MODENESE
24, 36 or 60 months
Parmigiano Reggiano is also known as "The King of Cheeses" thanks to its unique taste, high digestibility and richness in protein, vitamins and minerals. It comes therefore as no surprise that it is one of the most appreciated foods of Italian cuisine.
The milk produced by the Bianca Modenese - Slow Food Presidium is a raw material of exceptional quality thanks to its easily processability, the excellent ratio between fats and proteins and the high concentration of K-casein (B).
FURMAI AND MAGGENGO BIANCA MODENESE
Raw-milk cheeses 2 or 12 months
Furmai: produced in autumn and winter
Furmai is also known as "The Farmers' Cheese": it takes this name from the traditional custom of suspending the production activity on the day of Saint Catherine (25 November) and then resuming it the following spring. During that period, the milk that was left over from the breeding of calves was made into butter and Furmai directly in the farmers' houses.
Each wheel weighs about 3Kg and contains simple ingredients: raw milk, salt and rennet. Furmai is a soft cheese with a fresh and persistent taste.
Maggengo: produced in spring and summer
Maggengo is a refined cheese - whose colour ranges from bright straw-yellow to golden - produced by cows fed with green fodder only.
RICOTTA BIANCA MODENESE
Produced every day without additives and preservatives
Ricotta is produced through coagulation of the proteins contained in the whey, the liquid that separates from the curd during cheesemaking. Ricotta represents the perfect synthesis of first-class raw materials and the mastery of cheesemakers.
Its name means "cooked twice". Indeed, ricotta is cooked a first time during the milk heating process, and a second time during the whey heating process.
Once the coagulation temperature is reached, whey proteins aggregate into curds, retaining fats contained in the blend. The curds are then ladled by hand into draining forms.
CACIOTTA AND DAIRY PRODUCTS
Fresh and aged cheeses
Caseificio Rosola produces a wide range of fresh and aged cheeses, along with several dairy products. All in observance of the traditional methods - rigorously without additives or preservatives.
Caciotta deserves a particular mention: it is made for fresh consumption from a skilful blend of whole milk from the morning with skimmed milk from the previous evening's milking.
CAPRONE GOAT CHEESE
Introduced during the past months
Goat cheese has high nutritional and organoleptic properties.
Its high digestibility makes it particularly indicated for low-cholesterol diets.