TRADITION

Fundamental precepts for TUTTO ITALIANO cheese fulfillment

PRODUCTION TRADITION

We are here to remember the recommendations in “Manuals since 1880 when the cheese Industry was taking the first steps in the way of progress in Italy”. We are still keeping them in the memory with few timeless concepts.

QUALITATIVE CONTROLS

Milking and barn cleaning

Care of milk transportation

Milk skimming in the cheese factory

Rest for milk maturation

TUTTO ITALIANO CHEESE

Milk coagulation with autochthonous  lactobacillus graft

Traditional tapping

Cooking in copper boilers

FOOD SAFETY

Formation and drying in linen cloths

Salting for a natural conservation

Aging and cheese maturation

CURRENT FOUNDATIONS

We have been trying to innovate and evolve this cheese in order to satisfy the customer requests and expectations, the attention that all of us pay to the producing location and to the indications we find on labels.

TUTTO ITALIANO cheese is made with few integral elements, milk, rennet and salt, and how high digestible it is because is respected in thermal treatments and in the safety guaranteed by the maturing.

We have decided to keep the starting roots of Italian cheese to maintain the taste, flavor and typical aroma of TUTTO ITALIANO cheese, worked with milk preparation and mechanically cleaned, naturally matured, treated with traditional system and equipment and local ferments, reduced salting, a funded method of aging, with clear rules repeated in our memory, always the same, but evolved and addressed to answer to the widest customer requests.

TUTTO ITALIANO cheese rallies in an unique symbol the immediate and comforting concept that the product is totally and exclusively Italian.

The satisfaction of a great and healthy product that we gladly give to our children, prepared to be savored.

The continuous and incessant presence, the tenacity of pursuing a goal and the honest goodness of the things we do is contained and signaled in an unequivocal way by this brand.