© 2016 Bianco d'Italia by Agri Piacenza Latte - Piacenza - Italia

 



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Are you sure that all cheese is the same?

Bianco d'Italia is produced solely by using quality Italian milk and innovative production techniques...


...plus it tastes really good.

"BIANCO D'ITALIA" cheese is different from other hard cheese on the market and because it is produced exclusively with Italian milk and because, whilst retaining the features of a the traditional product, uses a number of modern and sophisticated technologies, both to achieve greater health benefits and hygiene guarantees for the consumer, and also to achieve the utmost consistent quality.

DENOMINATION

FORMAGGIO DURO 100% LATTE ITALIANO


Description:

Semifat hard cheese with slow ripening, made in Italy, manufactured with cow milk from Italian livestocks, with cow feeding by raw material in compliance with internal regulation, cow milk producted in compliance with hygienic procedures provided for by Italian regulations and CE 852/04 e 853/04 regulations and exposed to production process characterized by cooking in cauldrons and maintaining under the whey of curd for 30/70 minutes at 53-55°C, standstill in cheese-mould with permanence of curd for about 2 days, salting in Na Cl saturated solution for about 14- 20 days.


Ingredients:

cow milk, salt, chymosin coagulant producted by fermentation on vegetal substratum with Aspergillus niger var. awamori,
suitable for vegetarian diet.


Product identification:

caseine plate with indication “Prodotto 100% latte italiano”, Approval Number IT05/306 CE, identification number. Identification by ink with batch milk date and letters C=chymosin, LF=lisozyme free.
 

Intended use:

table cheese and grated.


PHYSICAL CHARACTERISTICS

 

Shape:

Cylindrical, slightly convex or almost straight sides and slightly fringed flat faces.
 

Size:

It measures in diameter 35 to 45 cm and 18 to 26 cm in height.
 

Weight:

(35 to 40 kg)


Convex sides:

smooth, branded.


ORGANOLEPTIC CHARACTERISTICS


Rind feature:

straw-yellow

 

Paste structure:

finely grainy with radial fracture, Just visible holes


Paste colour:

white or straw-yellow


Typical aroma and taste:

fragrant and delicate