History The story of Quartirolo Lombardo dates back to the dark ages, in far way lands that had witnessed a succession of barbaric invasions and crises of power, and in which cattlemen were loyal to the whims of mother nature, patiently waiting for the passing of seasons. We are in the tenth century: animals, after […]
Provolone Valpadana PDO
History Provolone Valpadana emerged during the second half of the 19 century, born out of a happy marriage between the range of tretched curd cheeses coming from the south of Italy, and the dairy vocation of Val Padana. In 1861 the unification of Italy made it possible to overcome the barriers between the various areas […]
Piave PDO
Characteristics Piave cheese is made in the province of Belluno, in the most northern part of Veneto. It takes its name from the legendary river whose meandering course arrives at the bottom of the valley by crossing the entire length of the province of Belluno. Its source is at Peralba Mountain, between the communes of […]
Stelvio PDO
History Numerous historical documents put Stelvio’s origins in the XIII Century. In fact, it has been proven that the cheese was already embedded in the diets of local people at this time. Land records also show that the cheese was used in commerce, to pay tools to land owners, which confirms the importance of it’s […]
Gulfood 2014
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PDO cheeses: the italian excellence
The Italian PDO cheeses are deeply rooted in history and in the everyday life of our country. Their fame is strictly linked to the land in which they are born and we owe it to the hard work of our ancestors, who knew a unique and inimitable way to transform milk and how to maintain […]
Pecorino Toscano PDO
History If sheep farming has remote origins in Tuscany, the same could be said for cheese produced with goat’s milk. The Etruscans, for example, used vegetable rennet to produce huge cheeses that could feed a family for a long period. Today, Pecorino Toscano PDO embodies the flavours of thousands of years of Tuscan cheese making. […]
Pecorino Sardo PDO
History The first historical information about the dairy technology in Sardinia dates back to the end of the eighteenth century. At that time, the cheese produced by row or warm milk were called white, red or smoked cheese; among them, the red and the smoked ones are today considered by experts Pecorino Sardo cheese’ “ […]
Pecorino Romano PDO
History The history of Pecorino Romano dates back thousands of years. Even as far back as 48 AD Virgil, writing on the topic of nutrition, tells us that the daily consumption allocated to each soldier was 27 grams each day. The ration was included in the staple daily meal, spelt soup, which gave soldiers the […]
Parmigiano Reggiano PDO
History Parmigiano Reggiano is one of the oldest and richest cheeses known in the world. It is still produced as it was nine centuries ago: same ingredients, same processing technique and same artisan care. It is a totally natural cheese known worldwide as the “King of Cheeses” due to its special production, nutritional and organoleptic […]
Mozzarella di Bufala Campana PDO
History Mozzarella di Bufala Campana is a fresh spun cheese, which owes most of its unique charateristics to the fresh water buffalo’s milk produced in the traditional place of origin. The introduction of the water-buffalos in the Southern Italy start around the year 1000, when the Norman kings set up buffalo farms in Campania region […]
Monte Veronese PDO
Characteristics Monte Veronese is a typical cheese of the Veneto region. The area where the milk is produced, and the cheese is transformed and matured is found on the northern side of the province of Verona. It’s a predominantly mountainous region, rich in fertile pastures that bear witness to the ancient tradition of raising cattle, […]