27Apr

At Cibus 2016: Lavialattea’s cheese

From May 9 to 12 Gourm.it will be at Cibus in Parma: Hall 2 Booth A56. As always the Gourm.it stand will be full of ideas and producers, and will propose a comprehensive showcase of the best of the Italian dairy scene.

Among the many proposals to discover and enjoy, today we want to tell you about Lavialattea.

Lavialattea produces raw milk cheeses: a more difficult production, that makes cheese more “alive” and digestibile. Their cheese range covers more than 35 different cheeses: natural fresh goat cheese (also recommended for children and older people),  spiced goat cheese with fruits, herbs and flowers, semi-ripened cheese with natural ash, the creamy ones… and also blue cheeses, always from goat milk.

We’re a little dairyfarm, run mostly by the family. Nevertheless our experience and passion has let us reach great national awards: Expo dei Sapori Milano 2002, Luino premio Super 1998, il BuonPaese 2001 – Il Golosario di P. Massobrio 2002-2003. Our cheese Morla has been awarded as one of best 50 cheese of the world at “World Cheese Award”, category Cru.

Would you like to make an appointment? Contact us

26Apr

At Cibus 2016: La Marchesa’s buffalo Mozzarella

From May 9 to 12 Gourm.it will be at Cibus in Parma: Hall 2 Booth A56. As always the Gourm.it stand will be full of ideas and producers, and will propose a comprehensive showcase of the best of the Italian dairy scene.

Also, one of our associates will be there: La Marchesa, Pad 2 Stand B061

La Marchesa mainly produces Mozzarella di Bufala Campana DOP in different sizes and shapes. Furthermore, the farm produces fresh ricotta, homogenised and pasteurized ricotta and butter always exclusively based on buffalo milk.

The birth dates back to 1981, and during the first years of life the offer was mainly artisanal and addressed to the local market. In the following years the farm aimed at the markets in the North of Italy and on large-scale retail channel, and it started a long phase of changes, already undergoing, going from a mainly artisanal production to an industrial production, with the use of advanced technological plants. The turning point was in 1994 when it joined the Consortium for the Protection of Mozzarella Campana Dop cheese: from that moment on the company has adjusted to very high qualitative standards and is subject to rigid controls for preserving the Dop certification.

Would you like to make an appointment? Contact us

22Apr

at Cibus 2016: Latteria Perenzin’s cheese

From May 9 to 12 Gourm.it will be at Cibus in Parma: Hall 2 Booth A56. As always the Gourm.it stand will be full of ideas and producers, and will propose a comprehensive showcase of the best of the Italian dairy scene.

Among the many proposals to discover and enjoy, today we want to tell you about Latteria Perenzin.

We are in Veneto, on the foothills of the Alps and very close to Friuli, the Piedmont ridge is at the back, on the sunny hills that can be seen to the North of Conegliano; a land formed by morainal hills, furrowed in subsoil by wide and winding calcareous tunnels that in some cases give birth to underground caves called “bore” and large enclosed basins called “doline.”

We have a very large goat’s milk production area, which is in the Piave valley (Dolomiti Bellunesi National Park). Thanks to the passion of eight farmers, we can rely on around 400 tonnes of milk per year. That quantity makes us an important player in the national scenery of organic goat’s cheese producers. Instead, the organic cheeses of our range “vaccine BIO” are made with the milk of San Michele farm.

The memory of the perfume of the milk milked just a little before it has been gathered, the scent of the grass just cut, of the dry hay, of our small stables … it is an heritage that is still used for the different products that the dairy make. Let’s consider our cheeses like “creatures” and as such we breed them until they have a right maturing. The main capacity of our farm is “inventing” increasingly new innovative cheeses but also strictly linked to the land and local traditions.

Our dairy farm has produced traditional cheese for four generations and organic cheese for more than ten years. It was awarded with the Golden Medal at “Salon des Arts Ménagers” in Bruxelles in 1993. More recently, our San Pietro in Beeswax has received SuperGold, the highest award, at WCA 2015.

Would you like to make an appointment? Contact us

20Apr

at Cibus 2016: Pierluigi Rosso’s cheese

From May 9 to 12 Gourm.it will be at Cibus in Parma: Hall 2 Booth A56. As always the Gourm.it stand will be full of ideas and producers, and will propose a comprehensive showcase of the best of the Italian dairy scene.

Among the many proposals to discover and enjoy, today we want to tell you about Pierluigi Rosso.

The Pier Luigi Rosso dairy is located in Biella, in the area where the Valle d’Oropa meets the Valle Cervo, in the middle of the Biellese Alps. In the West part of the Biella area, in Alta Valle Elvo, place of origin of the Rosso family, the cheese ripening and ageing department is located.

Pier Luigi Rosso dairy farm daily withdraws fresh milk from 37 farms in the higher part of Biella which is characterised by the breeding of an autochthonous cow, the Pezzata Rossa d’Oropa. It is bred not in very big stables and in few big farming (around sixty animals). It is an animal suitable for the mountains on which it is brought to pasture for 4 or 5 months, therefore it is robust and with muscular limbs.

The production is addressed to the traditional Biella cheese recipes, therefore Toma Maccagno, Toma Piemontese are the most important products; however, the philological research of the Rosso dairy is directed to the rediscovery and the use of raw milk bearing witness to the past civilisation and it is an example for the future. For this reason in the “Reserve” of the Caseificio Rosso, the raw milk’s Maccagno and Toma Biellese are present.

Would you like to make an appointment? Contact us

18Apr

at Cibus 2016: Senga’s mostarda

From May 9 to 12 Gourm.it will be at Cibus in Parma: Hall 2 Booth A56. As always the Gourm.it stand will be full of ideas and producers, and will propose a comprehensive showcase of the best of the Italian dairy scene.

Among the many proposals to discover and enjoy, today we want to tell you about Senga.

Marina and Mario, a passion for the ancient land and tastes. The Senga farm that, at the beginning, was inclined to cereal production is slowly being transformed: initially the holiday farm was established which has as its strongest points in the genuine hospitality and the traditional tastes. Thanks to this experience it is enhanced the importance of genuine and local ingredients; the fields, therefore, are transformed in orchards and horticultural cultivations, whose fruit are slowly transformed with love in mostarda, jams and unforgettable dishes.

the

land

Campitello di Marcaria is among the town of Mantua, the river Po and the river Oglio, a small but important tributary. We are in the middle of the Food Valley, and as the Italian writer Guareschi used to say, here it is sufficient to stroke for the wheat to grow.

Mostarda is produced restoring the grandmother’s recipes, ban preservatives, thickening agents, artificial colourings; use only fruit, sugar and mustard. In the Senga farm Mantuan Mostarda, a traditional sweet and spicy preserve to be served with cheese and cured meats and finally it is the notorious ingredient in the stuffing of “tortelli di zucca” (the ravioli filled with pumpkin). However, the tradition combines with imagination, and there are also courageous experimentations like the Taggiasca Olive Mostarda or the Chicory Compote.

Would you like to make an appointment? Contact us