{"id":2367,"date":"2023-04-26T16:37:11","date_gmt":"2023-04-26T20:37:11","guid":{"rendered":"https:\/\/milano.2point0media.com\/cheese-dairy\/"},"modified":"2025-12-18T18:26:16","modified_gmt":"2025-12-18T23:26:16","slug":"cheese-dairy","status":"publish","type":"page","link":"https:\/\/milanofruiterie.ca\/en\/cheese-dairy\/","title":{"rendered":"Cheese dairy"},"content":{"rendered":"\t\t
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Cheese dairy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Grana Padano or Parmigiano Reggiano: which one is better?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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This simple question leads to many different answers!\n

Several aspects need to be considered in order to reach a conclusion that will always be different: the production area, the type of milk, the desired taste and texture, as well as the dish it is meant to accompany.\n

In short, depending on what they are looking for, only the consumer can answer this question! No matter the choice, both are excellent cheeses with undeniable reputation and superior quality. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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La Lateria Sociale Mantova<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The Latteria Sociale Mantova group is recognized as a leader in Italy for the production of Grana Padano and for the marketing of other Italian PDO cheeses. This is why we decided to import their products in order to offer our customers a high-quality, natural product with an incomparable taste. <\/p>\n

Since 1929, the company has managed to renew itself and grow while maintaining its original status as a cooperative of associated farmers, which allows it to produce 700,000 litres of milk every day and an average of 1,200 wheels of Grana Padano cheese, thanks to its three modern dairies.<\/p>\n

Located in the province of Mantua in Lombardy, the company not only ensures cheese production according to consortium rules, but also handles the aging in its own maturation cellars, the storage, and the marketing of its products directly on-site.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of products from Latteria Mantova<\/strong><\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tGrana Padano PDO \u2014 Riserva \u2014 20 months<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Grana Padano is one of the most well-known Italian cheeses in the world.<\/p>\n

Furthermore, thanks to its production process and aging, it contains less than 0.1 g of lactose, which gives it a particular distinction and allows it to be classified among lactose-free cheeses.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Regulated by the consortium, milking takes place twice a day. To meet the requirements of the specifications, this milk must be used within the following 24 hours to make the cheese. <\/p>\n

The cows\u2019 diet is also regulated. They must be fed fresh fodder and feed originating from farms in the production areas, which gives the raw milk\u2014and therefore the cheese\u2014its distinctive flavour. <\/p>\n

A long wheel-production process follows. To obtain the \u201cRiserva\u201d status, the cheese must be aged for 20 months and undergo additional quality controls that guarantee its quality and the legitimacy of the product. The wheel must be of first choice and present no defects\u2014neither during visual inspection nor during tapping. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Its paste is hard, slightly grainy, and has a more amber color due to its aging process.<\/p>\n

Even though it is 4 mm to 8 mm thick, its rind is hard and smooth but edible. It must be branded with three inscriptions: the words Grana Padano, a mark certifying the quality of the cheese and the legitimacy of the product; the word RISERVA, a mark guaranteeing that the cheese meets the highest production standards; and a clover-shaped mark with the letters DOP and a serial number, which certifies that it was produced according to the consortium\u2019s standards. <\/p>\n

Its taste is rich and full-bodied, yet at the same time delicate and aromatic. It gives off notes of dried fruit, hay, and even butter. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Often confused with Grana Padano, Parmigiano Reggiano is the cheese with the highest calcium content and the fewest additives.<\/p>\n

The longer it is aged, the more flavorful it becomes, without becoming too sharp.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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The production of this cheese begins by combining cow\u2019s milk obtained from the evening milking, which is allowed to settle overnight at room temperature, and the cream that forms on top is removed the next morning, with the morning milking. The curd obtained from this mixture is what allows Parmesan to be made. <\/p>\n

This cheese is produced according to the strict rules of the consortium, from the feed consumed by the cows\u2014hay or dried grass\u2014to the production methods, and through to its aging and branding.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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The Parmigiano Reggiano PDO from Latteria Sociale Mantova stands out for its beautiful straw-yellow color, with a more pronounced intensity achieved through its 22-month aging process.<\/p>\n

In fact, it is not uncommon to find small white spots throughout its paste. These are tyrosine crystals, an amino acid that adds flavor to the cheese, which form during the aging process. On the palate, these white spots with a salty taste crack under the teeth before melting. They are a sign of the product\u2019s quality and the success of its longer aging period. <\/p>\n

The intensity of the aromas and flavors of Parmigiano Reggiano increases with aging. Its granular, crumbly texture, with an elastic feel, reveals a rich and delicate taste of nuts and hints of dried fruit. <\/p>\n

Its smooth straw-yellow rind should be 6 mm thick and stamped with dotted markings indicating the name of the cheese, along with other markings showing its production date and the letters DOP.<\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tGrana Padano DOP \u2014 Riserva\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tParmigiano Reggiano PDO

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\n\t\t\t\t\t\t\tFresh Cheeses
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\n\t\t\t\t\t\t\tFrom cow\u2019s milk to buffalo milk, lactose-free, smoked, or organic, we offer a wide variety of fresh cheeses throughout the year!\n\nThese cheeses have a delicate flavor and aroma. Recognizable by their white color and soft texture, they are ready to be consumed immediately after production, without any aging or maturation process.
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\n\t\t\t\t\t\t\tMozzarella\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tMozzarella is a generic term for a type of Italian stretched-curd cheese made from cow\u2019s or buffalo\u2019s milk. Its name comes from the Italian term \u201cmozzatura\u201d, meaning the separation of the curd into balls. Fresh mozzarella comes in various shapes: balls, braids, knots, and more.
\n\nProduction areas are concentrated almost exclusively in southern Italy, particularly in Puglia, Calabria, Basilicata, Lazio, Marche, and Campania.
\n\nIts texture is elastic and soft, and its milky, neutral taste varies depending on the type of milk. In cooking, it pairs well with both savory and sweet dishes.
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\n\t\t\t\t\t\t\tBurrata\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tBurrata is a traditional Italian fresh stretched-curd cheese, originating from Puglia, made from cow\u2019s or buffalo\u2019s milk. At first glance, it resembles fresh mozzarella. Its center is creamy and smooth. Known as \u201cStracciatella\u201d, this texture is achieved by coagulating the milk into curd and adding fresh cream.
\n\nOften enjoyed on pizza or in a tomato salad, burrata can also be served on a bed of pasta. When cut, its fresh cheese spills over the pasta and blends with the tomato sauce.
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\n\t\t\t\t\t\t\tFior di latte\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tThis stretched-curd cheese has a soft texture and a rich creamy taste. Made exclusively from cow\u2019s milk, it is very similar to fresh mozzarella. Since it contains less water, its texture is slightly firmer than mozzarella. Excellent on pizza or drizzled with olive oil, this cheese is versatile in any dish!
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\n\t\t\t\t\t\t\tStracchino\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tTypical of Lombardy, Piedmont, Veneto, and Liguria, this cheese has a creamy, compact, and melting texture. Stracchino is a fresh cow\u2019s milk cheese, usually shaped as a white cube with a slightly tangy yet delicate flavor.
\n\nThe name comes from the word \u201cstracch\u201d, which means \u201ctired\u201d in the Lombard dialect. The story goes that after spending the summer in the pastures, the cows would return to the Lombard plains tired, producing a different milk during milking. It is with this \u201ctired\u201d cow\u2019s milk that this soft, fresh cheese is made. \t\t\t\t\t\t<\/div>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tRobiola\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tRobiola is an Italian soft cheese from the Stracchino family. It originates from the Langhe region in northwestern Italy, in the heart of Piedmont.
\n\nIt is made with varying proportions of cow\u2019s, goat\u2019s, or sheep\u2019s milk, or even a blend of two or three of these types of milk, depending on the recipe. Its taste varies according to the type of milk used: milder if made from cow\u2019s milk, tangy-sweet if made from sheep\u2019s milk, and more intense if made from goat\u2019s milk.
\n\nThis fresh cheese is notable for its velvety, smooth, and creamy texture. Sometimes with or without a rind, it spreads easily and is delicious on a slice of bread drizzled with high-quality olive oil. It can also be used in cooking.
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\n\t\t\t\t\t\t\tSquaquerone or Squaquerello\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tA highly prized cheese originating from Emilia-Romagna, this cheese is made from whole cow\u2019s milk. Its high-water content gives it an extremely soft and creamy texture. On the palate, it reveals a mild, slightly tangy fresh milk flavor.
Ideal as a spread or to accompany fresh fruit, it is also delicious with piadina, a unleavened flatbread mainly used for sandwiches or as a pizza base.
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\n\t\t\t\t\t\t\tFresh Ricotta
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\n\t\t\t\t\t\t\tRicotta is produced throughout Italy. Made from cow\u2019s, sheep\u2019s, or goat\u2019s milk, it comes in many forms: fresh, aged, baked, smoked, salted, and more.
\n\nFresh ricotta is distinguished from other types both in taste and appearance. It is recognizable by its soft, crumbly, white paste and very mild flavor. Its smell resembles fresh milk. If it has a sour or fermented odor, it indicates that it is no longer very fresh.
\n\nWhether eaten alone or with fruit or jam, ricotta is an essential ingredient in many Italian dishes and desserts.
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\n\t\t\t\t\t\t\tCaprino\t\t\t\t\t\t<\/h3>\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\tThis fresh cheese is made from goat\u2019s milk and is produced throughout Italy. Its name comes from the Italian word \u201ccapra\u201d, meaning \u201cgoat\u201d in English. There are various types of this cheese.
\n\nOften round or cylindrical in shape, the fresh version has a soft, rich, and creamy texture. Its flavor is fresh, delicate, slightly tangy, and lemony. \n\nIt can be spread or even drizzled with a flavored olive oil and topped with chopped walnuts or fresh herbs.
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Fresh Cheeses<\/div><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A leader in fresh cheese production, the Montello dairy is located in Giavera del Montello, in the heart of the Veneto region. The company is run by the third generation of the Lazzarin family, the grandchildren of Giovanni Lazzarin, nicknamed Nanni. <\/p>\n

The family has been producing cheese according to ancestral tradition since 1947. Even though the facilities are state-of-the-art, the result is exceptional artisanal quality, ensuring products with a fresh and unique taste. <\/p>\n

Nonno Nanni fresh cheeses are made with carefully selected milk from local farmers near their facilities, as well as natural, high-quality ingredients. Subjected to repeated quality controls at every stage of production, more than 60,000 checks are carried out each year. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of Nonno Nanni<\/strong> products<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Carozzi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Since 1960, the Carozzi family has produced fresh cheeses from cow\u2019s and goat\u2019s milk in the heart of Valsassina, an alpine valley in Lombardy known for its gastronomy and dairy heritage.<\/p>\n

Master cheesemaker Marco Carozzi ensures that the products evolve with changing tastes while adhering to traditional production techniques. Today, the company offers a variety of fresh or aged cheeses, some even with Protected Designation of Origin (PDO) status. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of Carozzi<\/strong> products<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ponte Reale<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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The Ponte Reale farm was inaugurated on May 12, 1999. Thanks to the innovative concept of founders Enrico and Roberto Rega Spina, this family business is recognized as the only farm committed to producing organic PDO buffalo mozzarella. <\/p>\n

From raising the buffalo to producing the cheese, everything is done on the company\u2019s land, located in the province of Caserta in Campania. The land is cultivated according to certified organic methods to ensure an authentic and high-quality taste. The feed used to nourish the livestock comes from 100% organic agriculture. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tDiscover our selection of Ponte Reale<\/strong> products<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Fattoria Garofalo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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From the cultivation of land used to feed animals to the distribution of ready-to-eat products, Fattorie Garofalo is among the largest buffalo breeders and producers of buffalo milk. Based in Campania, it leads a group of companies composed of seven farms and three production units, which sets it apart and allows it to guarantee full traceability of all its products. Additionally, it operates its own distribution network. <\/p>\n

Each year, more than 38 million liters of milk are transformed into over 10 million kilograms of products, which are distributed in more than 40 countries.<\/p>\n

Renowned for its mozzarella di bufala and Mozzarella di Bufala Campana PDO, as well as other buffalo-milk specialties, their products are identified by a color-coding system:<\/p>\n