DalterFood Group launches exclusive Italian Simmental breed Parmigiano Reggiano cheese

08/01/2021 – Products / Cheese / Simmental / Parmigiano Reggiano / DalterFood / Italy

DalterFood Group launches exclusive Italian Simmental breed Parmigiano Reggiano cheese

DalterFood Group is adding a new speciality to its product portfolio: PDO Parmigiano Reggiano made only using organic milk from the highly prized Italian Simmental-breed cows. 


The high-quality cheese – a one-of-its-kind on the Italian and international market – will be made by the Colline del Cigarello e Canossa dairy farm owned by the group. The firm has called its new product “a high-quality, niche cheese for people who love a sustainable, rustic lifestyle and want to know where their food comes from”.

 

A nationally important breed of cattle


The milk used for this product comes only from the ‘Le Boccede’ farm run by Domenico Zobbi – a unique company set in a pristine environment on the Reggio Emilia hillside. The farm extensively rears cattle only from the breed registry for these cows, which have been recognised by the Italian government as a nationally important breed of cattle since the 1950s. 


The certified organic Parmigiano Reggiano made from this milk has also been awarded the ‘Solo di Pezzata Rossa Italiana’ label (i.e., ‘only from Italian Simmental cows’), issued by the National Association of Italian Simmental Cattle Breeders (ANAPRI - Associazione Nazionale Allevatori Bovini di razza Pezzata Rossa Italiana).


High-quality organic cheese

 

“We are very proud to present this new product, which represents another part of our policy to segment PDO Parmigiano Reggiano and to promote it in all its ‘forms’ which link this outstanding cheese to its home region”, confirmed Elisa Flocco, the DalterFood Group Marketing Manager. “Furthermore, with our PDO Parmigiano Reggiano from Italian Simmental cows, we are continuing to promote the high-quality organic cheese made at our Colline del Cigarello e Canossa dairy farm, where we have made major investments both in its production capacity and environmental sustainability.”

 

The Italian Pezzata Rossa breed originally came from Friuli and then spread all over Italy. This success is down to its ability to adapt to more difficult environments thanks to its high fertility and excellent resistance to diseases. As it is very rustic and particularly suitable for organic rearing, the Italian Simmental cow is now primarily concentrated in mountain areas and, generally speaking, in medium- to small-sized family-run farms.  


These aspects are also reflected in its milk: its good fat content and high amount of excellent quality protein make it delicious to eat and also highly suitable for making cheeses and other dairy products. Already popular for making PDO Montasio cheese, Italian Simmental milk used to make PDO Parmigiano Reggiano will now be on sale for the first time ever, guaranteed by the ‘Solo di Pezzata Rossa Italiana’ logo.


Traceability and authenticity

 

“With this collective trademark, registered in Europe, we wanted to identify and promote the milk and cheese produced from this prized breed and to protect consumers about the traceability and authenticity of its production,” explained Daniele Vicario, the director of ANAPRI. “We are delighted that, thanks to the production at the Cigarello cheese factory, the Pezzata Rossa breed can also be associated with Parmigiano Reggiano – one of the symbols of ‘Made in Italy’ known and loved all around the world”.

 

The supply chain for this new DalterFood Group product is transparent, local and certified. The organic mountain milk comes from the Le Boccede farm, which has made numerous investments to select the right livestock and to improve the herd’s genetic heritage and therefore to produce increasingly better quality milk. While following this approach, the company has never lost sight of animal welfare, as proven by the evaluations conducted according to the CReNBA protocol, recognised by the competent Italian Ministry. In fact, the cows have access to a large forest with free-range pastures, and are only fed on local hay and flour. The milk collected is transferred to one single dairy farm, the Colline del Cigarello e Canossa Dairy, where the cheese-maker Davis Bassi turns it into PDO Parmigiano Reggiano every day.

Latest issue – Vol 2/21
– Health focus
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– Losing less, eating smarter – towards a greener food system
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