top of page

Cheeses

    Parmigiano Reggiano Pdo

    Pit Cheese Sogliano Pdo

    Grana Padano Pdo

    Casciotta d'Urbino Pdo

    Provolone Valpadana Pdo

    Squacquerone Romagna Pdo

    To ensure quality products at the right value, we update the price of all products monthly based on market fluctuations!

    History & Curiosity

    Parmigiano Reggiano Pdo:

    The production area of ​​Parmigiano Reggiano Dop is included in the entire province of Modena, Parma, Reggio Emilia and in part Bologna (to the left of the Reno river) and Mantua (to the right of the Po river) in Emilia Romagna.

    Its history dates back to the Middle Ages when the Benedictine monks present in these territories decided to reclaim the area and make it suitable for crops intended as nourishment for dairy cattle.

    It begins to have considerable economic importance in the Renaissance when the first production dairies connected to farms are born.

    Continuing over the years, the processing techniques have remained the traditional ones of the past, perfecting them more and more and adapting them to the continuous increase in demand, up to, in 1996, the DOP certification, obtained after almost 4 years of bureaucratic procedures.

    Its organoleptic characteristics vary according to the years of ripening the cheese undergoes:

    13-18 months, light colored with a delicate flavor and suitable for consumption in cubes or flakes;

    24- 30 months, perfect for both meal and grater;

    36-40 - 48 and 60 months finally have a dark yellow color with persistent and unmistakable aromas and flavors.

    It is currently one of the most consumed (and unfortunately also copied and counterfeited!) Italian Excellencies in the world.

     

    Pit Cheese Sogliano Pdo:

    The production area of ​​Fossa di Sogliano Dop cheese is included in the provinces of Ravenna,

    Forlì-Cesena, Rimini and partly Bologna.

    The technique of cheese and wheat embedding dates back to the Middle Ages and had a dual purpose: to protect the products from the raids of enemies and invaders and to mature to preserve the cheese;

    in fact, the producer of the cheese rented the pit for about 3 months, wrapped it in cloth bags and covered it with straw or hay. Tradition has it that the reopening of the pits took place on the day of Santa Caterina, November 25th: this is because in spring-summer, a period with plenty of milk, there was a need to transform it into cheese and store it in view of leaner periods of product, autumn-winter precisely.

    This particular maturation inside these "rooms" in the shape of a wine flask obtained inside the rock in lack of oxygen, in the dark, gives the "Fossa" a typical straw yellow color and a semi-hard but very crumbly texture.

    The aromas and flavors vary according to the type of milk used: if it is sheep's milk then it has a strong and slightly spicy flavor, while if it is cow or mixed it has a more delicate taste and aroma with a slightly bitter aftertaste.