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Official Ferrari Magazine n° 28

Nell’ Official Ferrari Magazine n° 28 si parla del 4 Madonne Caseificio dell’Emilia nell’articolo riguardante il progetto “Discover Ferrari Pavarotti land”

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Eating in Modena: 7 foods every visitor to Italy's culinary capital should try

La CNN parla del $ Madonne Caseificio dell'Emilia


The King of Cheese

You'll never look at Parmesan the same way again.
You'll never look at Parmesan the same way again.
Let's call by its real name: Parmigiano-Reggiano, not Parmesan.

Dubbed the King of Cheese, its big round shape, crumbly surface and strong, salty taste are best enjoyed after at least 24 months of seasoning.

In other words, the older the better.

Modena is where the original is made.

Believed to have originally been imported by French monks in the Middle Ages, Parmigiano-Reggiano is still made by dairymen with religious devotion -- many even skip holidays to make sure it's perfect.

"Italian kids are weaned on Parmigiano," says Bagni. "It's full of calcium and good for bones."

There are a number of dairy farms open to the public, such as Modena's Caseificio 4 Madonne, built in 1967.

It offers various tours that include cheese and wine tastings.
Caseificio 4 Madonne, Strada di Lesignana, 130, Lesignana, Modena; +39 059 849 468 [...]

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4 Madonne Caseificio dell'Emilia, Soc. Coop. Agr. - Strada Lesignana, 130 - 41123 LESIGNANA (Modena) - Tel. e Fax: +39 059849468 - Cod. Fiscale - Partita IVA: 00182350363 - Albo Società Cooperative nr. A106401 - Sezione "Mutualità prevalente" C.C.I.A.A. di Modena - Registro Imprese di Modena R.E.A. n. 126182