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.