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Parmigiano Reggiano di qualità! To be fire-branded and become authentic parmesan, the wheels must be matured for at least 12 months and be tested by inspectors. The Parmigiano Reggiano Consortium experts exam each and every wheel. Over 45 employees, 65 member farms producing 40 million litres of milk, producing 75,000 wheels a year, 4,000 of which made with organic milk and 400 with milk from the local red cow breed, 4 factory production codes, 2% of the world’s Parmigiano Reggiano production. The 4 Mado...

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Parmigiano Reggiano di qualità! To be fire-branded and become authentic parmesan, the wheels must be matured for at least 12 months and be tested by inspectors. The Parmigiano Reggiano Consortium experts exam each and every wheel. Over 45 employees, 65 member farms producing 40 million litres of milk, producing 75,000 wheels a year, 4,000 of which made with organic milk and 400 with milk from the local red cow breed, 4 factory production codes, 2% of the world’s Parmigiano Reggiano production. The 4 Mado...
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Home | caseificio4madonne.it Reviews

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Parmigiano Reggiano di qualità! To be fire-branded and become authentic parmesan, the wheels must be matured for at least 12 months and be tested by inspectors. The Parmigiano Reggiano Consortium experts exam each and every wheel. Over 45 employees, 65 member farms producing 40 million litres of milk, producing 75,000 wheels a year, 4,000 of which made with organic milk and 400 with milk from the local red cow breed, 4 factory production codes, 2% of the world’s Parmigiano Reggiano production. The 4 Mado...

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Parmigiano Rreggiano- 4 Madonne Caseificio dell'Emilia - Shop Caseificio 4 Madonne

Product successfully added to your shopping cart. Items in your cart. There is 1 item in your cart. Total products (tax incl.). Total shipping (tax excl.). Total (tax incl.). Red Cow 24/26 months. Red Cow 30 months. Vacche rosse 36 mesi. Aged over 12 months. Aged over 18 months. Oltre 24 mesi - Bio. Aged over 12 months. Aged over 18 months. Oltre 24 mesi - Bio. Red Cow 24/26 months. Red Cow 30 months. Vacche rosse 36 mesi. Love, passion and good cheese! Stagionato 12 mesi,. Ideale per terminare il pasto.

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1

Our guarantee

http://www.caseificio4madonne.it/en/our-guarantee-parmigiano-reggiano.html

Parmigiano Reggiano di qualità! Our guarantee Our certifications. Parmigiano Reggiano produced naturally, without preservatives! We would like to assure the consumer that our dairy works according to a high quality standard to offer an excellent product. We have obtained national and international certifications and we have adopted a self-controlled program based on HACCP principles as required by regulations. Lesignana certified unit with serial number 1240. Arceto certified unit with serial number 181.

2

Parmigiano Reggiano: how we make our Parmigiano Reggiano

http://www.caseificio4madonne.it/en/how-we-make-it-parmigiano-reggiano.html

Parmigiano Reggiano di qualità! How we make our Parmigiano Reggiano. Parmigiano Reggiano production begins with milk collection, which is done twice a day: once in the evening, and once in the morning, after milking. The whole milk of the evening milking is left to rest overnight. Overnight, the fatty part of the milk, the cream, floats naturally to the surface, and is then used later to make butter. The milk remaining below the cream layer is called skimmed milk. Phase 1 - Heating. The milk is heated to...

3

News/Events - 4 Madonne Caseificio dell'Emilia

http://www.caseificio4madonne.it/en/news-events.html

Parmigiano Reggiano di qualità! WORLD CHEESE AWARDS 2016 (January 17th 2017). 4 MADONNE Caseificio dell’Emilia was awarded. Prize cat. "over 30 months ". Prize cat. ". 42 cheese factories took part in the ceremony which was celebrated in the historical location of Sala del Tricolore (where the Italian Flag was created) in Reggio Emilia, Italy. Official Ferrari Magazine N. In the Official Ferrari Magazine N. 28 an article about the 4 Madonne dell’Emilia dairy in the project Discover Ferrari Pavarotti land.

4

Parmigiano Reggiano: Here is the Nutritionist’s Dr. Chiara Mezzetti’s opinion

http://www.caseificio4madonne.it/en/the-nutritionist-says-parmigiano-reggiano.html

Parmigiano Reggiano di qualità! Parmigiano Reggiano: The nutritionist says. Parmigiano Reggiano is a cheese with a long maturation period, rich in protein and minerals, suitable for everyone's diet. Even from the beginning of weaning, it covers our calcium and phosphorus needs that are essential for healthy and strong bones. A small 20-gram piece contains the same amount of calcium as a glass of milk! Parmigiano Reggiano during adolescence. Parmigiano Reggiano for pregnant women. Parmigiano Reggiano can ...

5

The farm of 4 Madonne dell'Emilia dairy

http://www.caseificio4madonne.it/en/the-farm-parmigiano-reggiano.html

Parmigiano Reggiano di qualità! Our cows are happy and are therefore healthy and productiv. We know that if we cuddle our cows and treat them right, they are grateful and give us high quality milk! All of the farm members have a deep passion for their work; they are in fact breeders, farmers, entrepreneurs and workers all at the same time. All of the milk produced by the farm is used solely for the production of Parmigiano Reggiano cheese and other dairy products such as butter and ricotta. We milk our c...

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Shivang's Blog — Shivang Patel

http://www.shivang-patel.com/blog

City, State, Zip. Your Custom Text Here. Follow me on my adventures! Meeting with the King. July 20, 2016. After I had finished eating Osteria Francescana. S signature dish, Five Ages of Parmigiano Reggiano in Different Textures and Temperatures. I was floored by how the dish was able to showcase all the different tastes and depths of this Italian national treasure. While waiting for the next course, I had decided that I had to go meet the "King of Cheeses.". Next the wheels have the plastic belts remove...

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Collaboration | CDScotland Blog

http://cdsblog.co.uk/tag/collaboration

Collaboration: a step-by-step guide. October 19, 2016. Jaye Martin, CDS specialist advisor. Collaborating with others can be a highly effective way for a business to achieve growth, access new markets and drive innovation whilst sharing the associated costs and risks. The Scottish Enterprise Collaboration Prize 2016/17 is currently open for entries and aims to raise awareness of the collaboration route among Scottish businesses. Step 1: Identify barriers to growth. For many small and micro-enterprises, l...

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Links - Acetaia di Giorgio

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Aceto Balsamico Tradizionale di Modena D.O.P. Definizione di Aceto Balsamico Tradizionale di Modena. Consorzio Produttori Aceto Balsamico Tradizionale di Modena. Un severo controllo di qualità. Come nasce l’Aceto Balsamico di Modena. Come si usa l’Aceto Balsamico di Modena. Aceto Balsamico Tradizionale di Modena D.O.P. Definizione di Aceto Balsamico Tradizionale di Modena. Consorzio Produttori Aceto Balsamico Tradizionale di Modena. Un severo controllo di qualità. Http:/ www.milanopalacehotel.it/. Http:/...

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Selezione Modena - The ancient art of Gastronomy

http://www.selezionemodena.it/EN/aziende.html

Where to stay, Where to eat. The project "Selezione Modena" collects most of all the companies that express the passion for the ancient traditional values in preparing excellent products. At the Consortium Manufacturers Antique Acetaie based in Vaciglio is home to the visitor center and information Selection Modena, where there is a permanent exhibition of excellent products specially selected for you. Acetaia Villa San Donnino. Acetaia la Cà dal Non. 4 Madonne Caseificio dell'emilia. The Caseificio (tra...

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Jaye Martin | CDScotland Blog

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Tag Archives: Jaye Martin. Collaboration: a step-by-step guide. October 19, 2016. Jaye Martin, CDS specialist advisor. Collaborating with others can be a highly effective way for a business to achieve growth, access new markets and drive innovation whilst sharing the associated costs and risks. The Scottish Enterprise Collaboration Prize 2016/17 is currently open for entries and aims to raise awareness of the collaboration route among Scottish businesses. Step 1: Identify barriers to growth. For many sma...

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Parmigiano Reggiano di qualità! To be fire-branded and become authentic parmesan, the wheels must be matured for at least 12 months and be tested by inspectors. The Parmigiano Reggiano Consortium experts exam each and every wheel. Over 45 employees, 65 member farms producing 40 million litres of milk, producing 75,000 wheels a year, 4,000 of which made with organic milk and 400 with milk from the local red cow breed, 4 factory production codes, 2% of the world’s Parmigiano Reggiano production. The 4 Mado...

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