Production according to tradition
Key principles of TUTTO ITALIANO cheese
The production of TUTTO ITALIANO cheese, follows the precious recommendations contained in the "Dairyman's Manuals since 1880", always up-to-date, relating to milking and cleaning of the barn, care of milk transport, partial skimming of the milk in the dairy, stop for the maturation of the milk, grafting with native lactic ferments, traditional pinning and cooking in copper cauldrons, forming and drying in linen cloths, salting in brine for natural preservation, seasoning on oak boards.
Our production
Marriage between tradition and innovation
Milking and cleaning the barn
Transport and monitoring of raw materials
Partial skimming of milk
Addition of Starter
Traditional dowel
Cutting twin shapes and bundles
Flipping and forming
Salting in brine
Ripening
Current foundations and innovation in technology
We wanted to innovate and evolve this cheese in order to meet the demands and expectations of consumers with Organic, Sedex, and customers’ standards; as well as the ethical and religious sphere with Halal and Kosher certifications and non-use of animal rennet.
We focused great attention on the health aspect with the reduction of the salt content, the removal of allergens and added preservatives and finally the attention to the indications on the label about the origin of the milk.
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TUTTO ITALIANO, a hard cheese with an authentic taste and highly digestible. Rich in protein, calcium and vitamins, which promote bone and muscle health.
We have always firmly believed in innovation and research, dedicating resources and energy to improving our products and processes.
