Santa Rita Bio is the only Dairy Farm wich handmades an Organic Parmigiano Reggiano with Modenese White Cow ! The White Cow Parmigiano is the only one wich has the "Slow Food Presidium" mark above all the Parmisans . This is something special and we produce just 1 wheel a day of this fantastic Cheese
The Only One handmade Organic Parmigiano Reggiano with Modenese White Cow
Certified Organic Parmigiano Reggiano | Bio-zertifiziert | Certifié Biologique
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)
60 months aged Parmigiano
Our Parmigiano Reggiano produced in 2011 is now 5 years old!
An excellent "natural" product : only raw organic milk from
cows that can move freely in the stables , which are treated
only with herbal medicine or homeopathy and that only eat
hay and organic cereals no GMO . A long journey : from the
copper boiler, then twenty days in salted water and finally in
our aging room. Month after month , for more than 1830 days
has been turned and turned , brushed and cared and now it
offers a unique flavor bouquet : intense but not strong,
assertive but not too much .... try it!