Santa Rita Bio Caseificio Sociale 1964:

Certificazione biologica AIAB/ICEA dal 1992  

Noi del Santa Rita Bio Caseificio Sociale 1964 con i nostri allevatori, abbiamo sempre creduto e continuiamo a credere che il BIOLOGICO PIACE ALLA NATURA!  L'impiego di tecniche tradizionali, in armonia con i cicli della natura, senza l'utilizzo di ogm e di prodotti chimici di sintesi come fertilizzanti, diserbanti, ecc. favorisce il rispetto dell'ambiente, degli animali e delle persone. Acquistare il nostro Parmigiano Reggiano Biologico di Montagna significa anche contribuire alla salvaguardia dei “contadini custodi del biologico”, del territorio di montagna, della biodiversità e degli uomini; in definitiva della Madre Terra.  

English:  

Organic Parmigiano Reggiano  Santa Rita Bio Parmigiano Reggiano is produced in the  Mountains , as well as cultivation of fodder breeding and seasoning.The Parmigiano Reggiano is a semi-fat cheese, slowly matured and handmade with raw milk . that can not be subjected to heat treatment . No additives or conservatives are allowed. This cheese, called "The King of the cheeses" was born in the thirteenth century, when the Benedictines and Cistercian monks started to produce it cause they needed to store large quantity of milk for very long periods. Parmigiano Reggiano can be produced only in a  well-defined  geographical area : in the provinces of  Parma, Reggio Emilia, Modena, Bologna on the left of the Reno River and  Mantova on the right of the River Po. This area has selected a unique flora in the world that allows the fodder to give peculiar characteristics to the Parmigiano Reggiano. This is an handmade product where the experience of the cheese Master is fundamental : only his sensitivity to notice differences on the milk, or changing of temperatures allows him to handmake a perfect cheese that will lasts for years and years only with its own properties.     

INGREDIENTS: Organic Cow Milk, Salt, Rennet - Seasoning: Available from 12 months to 156 months (13 years)