Slow Food: first annotated guide to the Parmigiano Reggiano cheese factories

A great Italian journey among excellence and the differences that arise in individual dairies. The deep bond with the territory and the craftsmanship. A tool for consumers that values ​​the commitment of manufacturers.

It will be distributed by October 5 the first annotated guide to the producers of Parmigiano Reggiano cheese factories, with a special focus on 132 dairies chosen by Slow Food, each with its own history, its distinctive features, and character of the product.


A great journey inside the world that characterizes the best known Italian PDO in the world, made by Slow Food in collaboration with the Consortium, which aims mainly to highlight how important are the differences that exist within a system completely crafted, deeply linked to the territory and to the skill of dairymen, which represent the primary differentiating elements that characterize the product.


“In times when it seems that the vast domain industry around the world – said to regard Piero Sardo, president of the Slow Food Foundation for Biodiversity – in some countries, including Italy in particular, there are small quality productions, excellence linked to the territory, operated by extraordinary characters “. “Parmigiano Reggiano – explains Sardo – live a little ‘this contradiction, because it is often seen as a single reality, and instead is a collection, an extraordinary network of small producers”.


“The differences between them – the president of the Slow Food Foundation for Biodiversity – are not huge because they must all adhere to a very strict discipline, but there are differences, there are men and different stories and there are also different techniques. so the invitation is really to bring these producers, to know them, to understand the differences and then eventually to also evaluate the sensory taste of various Parmigiano Reggiano, but the really important thing is to take this path, this path of narration, of stories. “


Capra ubriacato al Traminer – Gold Medal Caseus 2016

Caseus Veneti is a must for cheese lovers.

This event aims to accompany experts, lovers of good food, to the discovery and rediscovery of an apparently poor and banal world, but capable, if listened to, to pull off precious assets.

The cheeses of manufacturers, little dairies, pastures, farms, seasoners or refiners, rise to prominence by showing to the public in a picturesque and breathtaking setting as the annual meeting of the Regional Competition of Veneto Cheese.

On this occasion the Capra Ubriacato al Traminer, one of the most popular and awarded cheeses by latteria Perenzin, won every argument. Not only he received the gold medal for its category, but also received the most coveted medal, the one intended for the best among the best. The golden jury, formed by experts journalists, has tasted on Saturday the 37 cheeses that were already been awarded with a gold medal.

Four awards to “top cheese 2016″: the Casatella Trevigiana DOP of dairy S.Andrea of ​​Povegliano (TV), the Piave DOP cheese Lattebusche of cesiomaggiore (BL), soft cheese Caseificio Castellan Urban Rose (VI), Capra drunk Traminer of dairy Perenzin of San Pietro di Feletetto (TV), respectively, for PDO fresh and aged categories, varied cheeses, and finally matured and blue cheeses.


Source: Caseus


Parmigiano Reggiano at Käsemarkt Chäs&So

The fifth edition of Kaesmarkt Zurich-Binz will be held September 4 at the restaurant recently opened in Daizy Räffelstrasse.

There will be over 40 cheese makers from all over Switzerland, England, France, Italy and Portugal and 15 wine producers from Switzerland and the surrounding countries.

One of the attractions of the event will be a rich and in-depth tasting of Parmigiano Reggiano, in collaboration with the Consortium of Parmigiano Reggiano, conducted with the support of experts who will explain the features of this unique product.

Accompanying the rich buffet and snacks offered by international producers there will be the Swiss music of the musical band of Andy & Tom; a way to make it even more a festive atmosphere of this event at the same time training and informal.

Those in search of handicrafts respecting the importance of the traditions, here can find what they seek.


Parmigiano Reggiano for earthquake victims

For each kg. of Parmigiano Reggiano cheese sold in dairyfarms’ outlets until December 2016, one euro will be allocated to countries affected by the earthquake. A joint operation similar to that of 2012, when the earthquake struck also 37 dairies in the Parmigiano district with more than 100 million in damages. President Bezzi: “We are reborn thanks to many and we want to help you to be reborn.”

more info >> Consorzio Parmigiano Reggiano


Strong earthquake in central Italy

A violent earthquake shook central Italy on the night between 23 and 24 August.

Located between Lazio and Marche, three main shocks were recorded , with epicenters in Accumoli (Rieti), Arquata del Tronto (Ascoli Piceno) and Amatrice (Rieti), Norcia (Perugia), Castelsantangelo sul Nera (Macerata) and Arquata del Tronto (Ascoli Piceno).

We wish to express our closeness to the people and production companies affected by this tragedy

We want as well to reassure all our customers and friends abroad. Many of you have been calling or writing to check on us, thank you so much. We’re all well, we’re all very far from the earthquake epicenter. Our hearts go out to Central Italy’s people.

More information: Ansa