Cheeses

Parmigiano Reggiano Pdo

Pit Cheese Sogliano Pdo

Grana Padano Pdo

Casciotta d'Urbino Pdo

Provolone Valpadana Pdo

Squacquerone Romagna Pdo

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History & Curiosity

Parmigiano Reggiano Pdo:

The production area of ​​Parmigiano Reggiano Dop is included in the entire province of Modena, Parma, Reggio Emilia and in part Bologna (to the left of the Reno river) and Mantua (to the right of the Po river) in Emilia Romagna.

Its history dates back to the Middle Ages when the Benedictine monks present in these territories decided to reclaim the area and make it suitable for crops intended as nourishment for dairy cattle.

It begins to have considerable economic importance in the Renaissance when the first production dairies connected to farms are born.

Continuing over the years, the processing techniques have remained the traditional ones of the past, perfecting them more and more and adapting them to the continuous increase in demand, up to, in 1996, the DOP certification, obtained after almost 4 years of bureaucratic procedures.

Its organoleptic characteristics vary according to the years of ripening the cheese undergoes:

13-18 months, light colored with a delicate flavor and suitable for consumption in cubes or flakes;

24- 30 months, perfect for both meal and grater;

36-40 - 48 and 60 months finally have a dark yellow color with persistent and unmistakable aromas and flavors.

It is currently one of the most consumed (and unfortunately also copied and counterfeited!) Italian Excellencies in the world.

 

Pit Cheese Sogliano Pdo:

The production area of ​​Fossa di Sogliano Dop cheese is included in the provinces of Ravenna,

Forlì-Cesena, Rimini and partly Bologna.

The technique of cheese and wheat embedding dates back to the Middle Ages and had a dual purpose: to protect the products from the raids of enemies and invaders and to mature to preserve the cheese;

in fact, the producer of the cheese rented the pit for about 3 months, wrapped it in cloth bags and covered it with straw or hay. Tradition has it that the reopening of the pits took place on the day of Santa Caterina, November 25th: this is because in spring-summer, a period with plenty of milk, there was a need to transform it into cheese and store it in view of leaner periods of product, autumn-winter precisely.

This particular maturation inside these "rooms" in the shape of a wine flask obtained inside the rock in lack of oxygen, in the dark, gives the "Fossa" a typical straw yellow color and a semi-hard but very crumbly texture.

The aromas and flavors vary according to the type of milk used: if it is sheep's milk then it has a strong and slightly spicy flavor, while if it is cow or mixed it has a more delicate taste and aroma with a slightly bitter aftertaste.

 

Grana Padano Pdo:

The production area destined for Grana Padano Dop in Emilia Romagna includes the provinces of Ferrara, Forlì-Cesena, Piacenza, Bologna and Mantua in part, Ravenna and Rimini.

The history of this product has very ancient roots: already in the year 1000 in fact, the Cistercian monks invented a hard cheese, in order to preserve and not waste the excess milk: later it will be called "grana" and will become a point stopped the rural economy of the place, creating a dense commercial network around it .

Coming to the present day, in 1957 the Association of Producers becomes a Protection Consortium and thanks to it in 1996 the Dop certification was obtained from the European Union.

The aroma and flavor of Grana Padano depends on the type of seasoning chosen:

soft and suitable for 16 months, intense and decisive when aged over 20 months.

Together with Parmigiano Reggiano it is certainly one of the best known and most consumed Italian cheeses in Europe and throughout the world.

 

Casciotta d'Urbino Pdo:

Casciotta d'Urbino Dop is one of the Pdo certified products of Emilia Romagna because in the 3 municipalities that passed under the Province of Rimini in 2009 there are farms for the production of milk for this cheese.

It has very ancient origins: think that already in the fifteenth century it was used as a valuable commercial "object" to be used in negotiations and relations with the Papal State. It was the flagship product in the wedding banquets of the nobles of that time and it seems that even the great Michelangelo particularly appreciated this excellence.

In 1996 its superior quality was recognized and obtained the DOP certification.

It is a mixed cheese with a soft and crumbly texture, white in color and with a delicate but persistent flavor, assimilated during its short maturation of about 30 days.

 

Provolone Valpadana Pdo:

Provolone Valpadana Dop is part of the Emilia-Romagna certified products because its production area includes the province of Piacenza.

Unlike other cheeses, it does not have very ancient origins: in fact it was born during the years of the Unification of Italy, when the tradition of pasta filata, originally from the south, reaches the North, precisely in the Po Valley.

It has a light yellow compact paste, with a sweeter and more delicate flavor in the case of the Dolce variant, more flavorful, decisive but never rude than the Spicy type.

 

Squacquerone di Romagna Pdo:

 

The production area of ​​Squacquerone di Romagna Dop is limited exclusively by the provinces of Forlì-Cesena, Rimini, Ravenna, Bologna and partly Ferrara.

It is a bright white soft cheese with no rind, with a very delicate and creamy taste; traditionally, it is paired with Piadina Romagnola Igp or accompanied by fruit or honey compotes.

It recently received the DOP certification (in 2012), recognizing and ensuring the complete traceability of the entire production chain: a real "Made in Emilia Romagna" excellence.

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