Museum cheeses

Founded in 1977, the Museum of San Benedetto Po is one of the largest ethnographic museums of Italy. With over 13,000 items, the museum is an important historical document, and outlines the tangible and intangible characteristics of the popular culture of the Po Valley, the same territory that gave birth to both Parmigiano Reggiano and Grana Padano. Museum is located in the halls of the Benedictine monastery that was founded by the family Canossa around 1007.

The first rooms are dedicated to the popular culture and rural society, and the path is marked by numerous thematic rooms, each dedicated to an aspect of rural life of the past. So we walk past the cultivation of cereals – corn and polenta, The stable and The milk, The Cheese, The pig, Rural society: the owners, artisans and proletarians, Rural society: trades and crafts professions, Rural society: men and women.

Finished this wonderful trip in time, we suggest you to go only a few kilometers further and visit Latteria Vo Grande, a dairy farm in the area that has been producing Parmigiano Reggiano for more than sixty years.

More info > Museo Civico PolironianoMore #cheeseTrips


Parmigiano vs Parmessano

From “Parmessano” in Colombia to “Reggianto” in Vietnam, and “Parmezza” in Poland: the Parmigiano-Reggiano Consortium took a true tour around the world, especially the world of imitations and evocations, during the first semester of 2016 while protecting the most renown and imitated Italian PDO designation in the world.

“Our actions – explains Alessandro Bezzi, President of the Consortium – are part of the activities to counter fakes in which we have been engaged for many years and that were further strengthened in the last 24 months, especially in reference to non-European countries. That area sees the highest number of real frauds against consumers and damages to our producers, yet there are no regulations in place – contrary to what we have achieved in the EU – requiring the authorities of each individual country to forcefully act ex officio for the protection of the PDO”.


It is not by chance that the United States has top ranking for fake references to the “Parmigiano Reggiano” denomination or for adding product images on packs that have nothing to do with the content, with five formal warnings sent to five companies marketing sauces, cheeses (some containing also cellulose), ready-to-eat dishes or packs of grated cheese deceptively inspired to Parmigiano Reggiano cheese.


Surprisingly, ranking second is Vietnam, where the Consortium raised three objections against the registration of the names “Reggianto”, “Parmesan” (denomination already in use by the Consortium) and even “Parmigiano Reggiano”, preceded by the name of the producer.


“In fact, – stresses the President of the protection body Alessandro Bezzi – such high number of attempts of fakes in Vietnam is unprecedented and certainly related to the increased attention paid to our product in this part of the world. The actions taken confirm that our system of protection works well and everywhere, though it still needs to be supported by institutional actions on the part of the authorities of each individual country”.


“The map of fraudulent attempts – observes Chairman Bezzi – is very extended, but we hope that the increase of our counter actions will become a strong deterrent for companies that have no misgivings about using denominations or deceptive wording on the packs”. The protection of PDO principle needs to be asserted in all countries and is proceeding at slow pace in the lengthy TTIP negotiations. Though the matter of PDO protection remains a completely open matter, we will continue to press on this subject at all levels – Bezzi concludes”.

Source: Parmigiano Reggiano


#cheeseRecipe | Strawberry tiramisù with stracchino cream and pine nuts


Within a series of lectures organized by Arrigoni Battista in collaboration with the AICI – Association of Italian Cuisine Teachers, we’ve learned many original ideas for use in the kitchen of cheeses such as Gorgonzola, Taleggio, Quartirolo.


The recipe that we present today starts with Stracchino to create a wonderful finger-food dessert.

You can find all of the recipes from “The Arrigoni cheese on tour” on Arrigoni’s fb profile… bon appetit!


#cheeseFact: the water buffalo

Buffaloes’ milk in Italy is often used in Italy for cheese-making with excellent results. You can obtain from Buffalo’s milk not only the famous Mozzarella di Bufala, but also ricotta and yogurt, as well intriguing little treats like Piccolo fiore di Bufala.

A truly ancient creature, the water buffalo has been a dutiful servant of man for over 5,000 years. The domesticated water buffalo is a docile creature ideally suited to life as a dairy, draft, and companion animal. Originating in Asia, the breed was introduced in parts of Africa and the Near East around AD 600 and brought by returning Crusaders to Europe—and famously, Italy—during the Middle Ages.

Today, the water buffalo boasts a world population of around 168 million and produces between 5 and 15 percent of the world’s milk as well as 20 to 30 percent of the farm power in Southeast Asia.

Domestication changed the once formidable wild water buffalo (which weighed as much as 2,650 pounds) into a smaller (650- to 1,300-pound), slower, and considerably more tractable beast. These animals are intelligent and polite, typically lining up in orderly queues for their showers and electronic milking. They vary in color from a light cream to a dark mocha brown.

Water buffalo milk is creamy and smooth, with a beautiful snow-white color. A composition analysis shows that buffalo milk is a rich source of iron, phosphorus, and vitamin A and that it contains 58 percent more calcium, 40 percent more protein, and 43 percent less cholesterol than cow’s milk. It’s also easier to digest for people with a cow’s milk allergy and is milder tasting than sheep and goat milk. However, with 18 percent total milk solids and seven to nine percent butterfat, it’s also extremely rich. Perhaps the most famous water buffalo product is Italy’s mozzarella di bufala, but the animal’s milk also makes fine butter, ice cream, and yogurt. And thanks to a high percentage of milk solids, buffalo milk offers significant advantages during processing—yogurts reach a natural thick set without the addition of milk proteins or gelling agents.

Source: Culture Cheese Mag


Should I stay or should I go: Brexit & cheese

The longest day for Europe. Today Britain chooses whether to stay in the European Union or vote for the Brexit and exit.

What are the prospects for the Italian agri-food exports, if the British people were to choose a majority for Brexit?

“If he wins the exit from the EU, the British will have the worst of it” says Luigi Scordamaglia, president of Federalimentare. Even if Brexit is chosen, according to Scordamaglia, demand for Italian food will not be less and “should also not be forgotten that in the field of Community agricultural policies the UK has always taken a lot more resources than it has paid.” “It’s likely that Britain has to lose much more of Italy,” it is echoed by Coldiretti in underlining that Britain receives 7% of the resources allocated to the European Union agricultural policy and ranks sixth among the biggest beneficiaries, despite being at the 13th place as the number of farms.

But not everyone is of this opinion. “An exit by England from the European Union – explains Claudio Colacurcio, specialist of the economic consulting firm Prometeia – could have an impact on customs duties and value of the pound against the euro. In the first case we would witness to the return of duties, now absent, that we estimated roughly equal to the average of the value of exported goods 5.5% taking into account all product sectors. Percentage that, however, for the food would certainly be more high and probably something around 10 percent ”

source: Ansa | Foodweb