Bio Products

Caseificio Santa Rita Bio handmades the only wheel a day of this special Parmigiano Reggiano. The White Cow is  the Modena native race protected by the Slow Food Presidium and by the Consortium "Vacca Bianca Modenese". In the middle of '900 there were 230,000 heads of Bianca Modenese but unfortunately it was quickly replaced with imported breeds, more productive (a Modenese White Cow produces 9-12 liter of milk a day, a Friesian Bio cow 28 l/day while  a not bio Friesian Cow nearly 40 l/day) and today white cows are few hundreds, it's considered extinct. The white cow milk is particularly suitable for  Parmigiano Reggiano, due to the excellent balancing of fat and proteins and to the high quality of its casein. . Life expectancy of white cow is quite hight ( 7 - 10 years, compared to 4 - 5  of Brown and Friesian cows ) , it is very fertile and strong, and doesn't need veterinary cares. Today Modena White Cow is considered dual-purpose: milk and meat production, but its docile temperament , forged through years of selection in the fields, makes it suitable also for "agri-tourism" and educational activities .
This is also the only Slow Food Presidium between all the Parmigiano Reggiano

INGREDIENTS:  Organic White Modenese Cow Milk, Salt, Rennet.

Seasonings: Available from 24 months to 84 months (7 years)

PACKAGING: vacuum packed and hand-wrapped in packages of 250 gr (for 24 Months) - 300 gr (up to 36 months) - 500 g or 1 kg - 4.5 kg (1/8 of the form) - 9 kg (1/4 of the form), 18 kg (1/2 form) for all ages.

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)

Grated Organic Parmigiano Reggiano is enveloped in a protective atmosphere . It's very practical and useful for flavoring first dishes , soups , gratins ...

INGREDIENTS : Organic Cow Milk, Salt, Rennet .

PACKAGING : Bags of 60 g or 1 kg or 5 kg ( for canteens, catering , cafés , restaurants )

SHELF LIFE : 4 months from the date of packaging

STORAGE : + 4/8 ° C

The Organic Parmigiano Reggiano Snack  is a piece of 30 grams of cheese , seasoned at least 14 months and packaged in a protective atmosphere .

It ' a great alternative snack , nutritious and genuine. This ration provides 40% of daily need of calcium .

INGREDIENTS : Organic Cow Milk , Salt, Rennet .

NUTRITIONAL VALUES (for 100 g ) : 392 calories , 28.4 g fat , 33 g proteins , 0 g Carbohydrates / Sugars

SHELF LIFE : 4 months

PACKAGING: Box of 25 pieces

STORAGE : + 4/8 ° C

We butcher only Modenese White Cows breeded in our partner organic farms in Serramazzoni (Modena). Cows eat only organic fodder cultivated without chemical fertilizers, herbicides, pesticides, or GMOs. Our cows have adequate grazing areas and are treated with herbal medicine and homeopathy. The organic meat is not only safe and healthy but also protects the environment and animals.

The Modenese White Cow is longer-lived, fertiler and have a docile temperament. The muscle fibers are relatively thin, the meat is flavorful and delicate complex, tender and bright red. In the middle of '900 century there were 230,000 examples of Modenese White Cow but unfortunately it was quickly replaced by an imported breed, more milk productive (3 times more than White Cow ) . Today specimens have been reduced to a few hundreds and this race has been declared extinguished.The Province of Modena, in collaboration with Slow Food and a Local Breeders Association, has promoted a project for the protection of the Modenese White Cow which became in 2006 a "Slow Food Presidum". Also PROBER Soc.Coop. ( Organic and biodynamic producers Association in Emilia Romagna) has promoted the supply chain "Mangiocarne.bio" that has allowed the Santa Rita Dairy to butcher cow meat .

The organic meat is available in packages of 6 or 10 kg (see leaflet in "Download" area) contacting :

Caseificio Santa Rita Bio Agricultural Society in R. L.

Via Pompeano, 2290/1, 41028 Pompeano Serramazzoni (MO)

Tel. + 39 0536 950193 Fax +39 0536 950218 Skype: santaritainfo www.caseificiosantarita.com

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