Food supplier for restaurants CASEIFICIO SOCIALE BORGOTARO

What do CASEIFICIO SOCIALE BORGOTARO do?

For over fifty years, the Caseificio Sociale Borgotaro has been offering high-quality Mountain Parmigiano Reggiano, producing approximately 20 forms per day. Its excellence is undeniable, with typical characteristics taken to the highest levels. Exclusively made with MOUNTAIN MILK and AGED EXCLUSIVELY IN THE MOUNTAINS, the Parmigiano Reggiano from Caseificio Sociale Borgotaro has unique qualities that set it apart from any other type of Parmigiano Reggiano.

Aged Parmigiano for one year: After twelve months of aging, the taste of milk persists, the texture is soft and smooth, recommended as a cutting cheese, perhaps cubed and served as an appetizer or at the end of a meal.

Aged Parmigiano for 2 years: In two years, the cheese reaches the optimal level of maturity, becoming highly digestible. Its texture becomes crumbly and granular, suitable for pairing with a variety of foods such as nuts, vegetables, jams, etc.

Aged Parmigiano for three years: AT 3 YEARS, the Parmigiano-Reggiano continues to dry, becoming even more crumbly and granular. It retains vibrant aromas, and, thanks to the absence of lactose, it becomes extremely digestible. For these characteristics, it is recommended as an ideal food in children's diets, even during weaning. It is also recommended for athletes and those seeking a high-energy intake with high digestibility.

What is the value proposition of CASEIFICIO SOCIALE BORGOTARO?

• Zero-Kilometer Forage: In the midst of an uncontaminated landscape, our dairy is committed to providing forage from strictly local sources, ensuring a zero-kilometer supply for the animals. This practice contributes to imparting unique aromas and fragrances to the milk, derived from native herbs and plants.

• Craftsmanship and Respect for Tradition: The Caseificio Sociale Borgotaro embraces dairy tradition with an artisanal approach, adopting production methods that minimize milk alteration. This ensures the preservation of its organoleptic and technological characteristics, resulting in a high-quality cheese that encapsulates the authenticity of dairy tradition.

• Commitment to Excellence: Our production consistently strives to achieve the highest quality standards, recognizing the economic value of our cheese and becoming a source of pride for the local community. This commitment not only rewards the territory but also reflects our dedication to the work undertaken.

• Biodiversity and Unique Aromas: The combination of different milk types promotes biodiversity in the starter whey, encouraging the natural cultivation of lactic bacteria that influence cheese maturation. This artisanal process contributes to developing intense aromas, enveloping fragrances, a vibrant color, and a distinctive structure in the cheese paste.

When did you start in the market?

01/01/1970