Tutto Italiano: 100% natural
The technology used by Belladelli completely clean up milk.
This allow the NON-use of lysozyme, natural antibacterial derived from eggs to fight against the Clostrides spread which prevent cheese from completing its maturation.
WHY WE DELETE LYZOZYME
Lysozyme battles the development of spores present in cheese, but deletes even those phenomenon that induced with native whey inoculum and protected by the Belladelli production process, are essential for the intestinal flora development. Moreover, our cheese is suitable for it, being the nutrition during early childhood, being lysozyme free. The consumption of TUTTO ITALIANO cheese doesn’t cause any allergies or irritations related to eggs presence.
The heat treatment at low temperatures and the aging obtained during the time through our local ferments specifically selected beyond giving a sweet and characteristic flavor, they make cheese highly digestible, calcium easy to be assimilated and facilitate the intestinal flora development.
MINERALS AND CALCIUM
The cheese feature is the substantial percentage of minerals, among which the highest one is calcium phosphate, it is immediate source of calcium assimilation and maintenance necessary for the bones and teeth strengthening.
LOW CONTENT OF SALT AND SODIUM
A study published by “The American journal of clinical nutrition” claims that eating mature cheese increases the good cholesterol (HDL), considered great ally of cardiovascular health.
Another important property is the low salt content, only 1.1-1.2 gr per 100 gr of product which make it one of the lowest SODIUM content hard cheese, a healthy quality for our cardiovascular system.
It is naturally without lactose because it is removed with the cooking and aging.
The TUTTO ITALIANO cheese is also used in sport and by athletes, being highly digestible and energetic.