Italian Dairy Company

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Brescialat S.P.A. is Italian Dairy Company. The Italian Dairy Company is the product gained from the coagulation of present caseins in the milk ones (curdled). The Italian Dairy Company is fruit of one of the most ancient alimentary technologies that the conservation of a highly perishable product like the milk ones allows. A series of practical to which subordinate comes (es.: system of salinas and aged cheese), render the Italian stable Cheese in the time.
From an only raw materials as “the milk ones” it is possible to obtain hundred of various types of Italian Dairy Company.

Based on the fat person content the Italian Dairy Company can be differentiated:
- Italian Dairy Company prepares to you with latte entire;
- Italian Dairy Company light;
- Italian Dairy Company lean.

Based on the consistency, than, in correlation with the water content is tightened, is distinguished:
- Italian Dairy Company to paste motivatings force;
- Italian Dairy Company to semihard paste;
- Italian Dairy Company to hard paste.

Based on the technology and, in particular, to the temperature of working of the curd it is defined:
- Italian Dairy Company to raw paste;
- Italian Dairy Company to semicooked paste;
- Italian Dairy Company to cooked paste.

Italian Dairy Company to spun paste, it characterizes you from a spinning of the curd in warm water, can represent a group to himself.

Based on the period of aged cheese, the Italian Dairy Company can be subdivided in:
- Italian fresh Cheese
- Italian aged Cheese to short maturation;
- Italian aged Cheese to medium maturation;
- Italian aged Cheese to slow maturation.

italian-dairy-company

Il Dairy Company to table: many prescriptions with the cheeses that space from appetizers to first, from the second ones to cakies, without to forget pizze, contours and salade. 

Dairy Company - Italian Dairy CompanyItalian Food - Italian Cheese