The recipe of excellence: experience, territory and raw materials
The dew from the soft hills of Canossa bears witness to the millenary ritual of Parmigiano-Reggiano. In these areas, where history mingles with tradition and popular culture with a good dash of quality, the best milk, of strictly local provenance, has been processed since time immemorial into that product, which has become the symbol of the Italian food culture around the world.
In the Canossa Cheese Factory, generations of master cheese makers have passed down the activity for 60 years, spreading the tradition in the most careful respect for the ancient production methods. Today Giuliano Baroni, the Cheese Maker of the Canossa Cheese Factory, follows in the footsteps of his predecessors, with that magic spirit of wisdom and simplicity that makes mountain Parmigiano-Reggiano the most excellent of an excellent cheese.
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