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Our history The Latteria Sociale Molinazza cooperative agricultural concern was established on 28 December 1940 by six Emilia milk producers. It currently counts eleven members. Over the years, the old country house has been renovated and today represents the upshot of a passion, cultivated over time. Its history is in fact based on tradition. The methods for processing milk and turning it into cheese are the same as those used hundreds of years ago. A working culture passed down from one generation to the next. The local producers, with their cow sheds, supply the raw milk to the consortium to make the cheese. The cows are fed with grass and hay, with great care for the environment and for the animals. Work goes on with strong commitment from early in the morning until late in the evening. For over thirty years now, the dairyman has been transforming ingredients like whey and salt into curd. This undergoes a stringent aging process lasting 18 to 30 months and finally becomes Parmi-giano Reggiano, a cheese with a unique and inimitable flavour. Being a dairyman is not an ordinary job, it is a passionate vocation for an ancient trade.
Production stages The noblest product made by the Latteria Sociale Molinazza is Parmigiano Reggiano, followed by butter, ricotta, tenerone, tosone, caciotta, panna cotta and yoghurt. Sales outlet. www.latteriasocialemolinazza.it
The products created by the able hands of dairymen are sold through the company shops located in Via Canale 54 Casalgrande and in via Bagnoli 13 at Villa Bagno. Besides Parmigiano Reggiano, butter, ricotta, tenerone, tosone, caciotta, panna cotta and yoghurt, other traditional Reggio Emilia products include balsamic vinegar, cold cuts and lambrusco wine.
Production stages The first production stage involves obtaining the raw material - milk. This is supplied by local farmers and conveyed in steel churns directly to the vats, inside the Molinazza facility. The already carefully selected and controlled milk is heated and kept constantly moving by means of a mechanical arm which helps the manual movements of the dairyman. The next step is to add the starter whey, which curdles the raw material. The rotary movement inside the vats lasts a few minutes. The dairyman uses a long whip-like instrument to agitate the bottom and determine the achieved level of consistency with his hands and a ladle. After a short time, the curd finishes cooking.
The curd is allowed to rest for an hour on the bottom of the vat and is then collected up in muslin sheets. The sheets hold the curd which is shaped into cheeses by means of cylindrical moulds while still soft.
After the muslin sheets have been changed several times, these are finally removed and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, plant number and month and year of production is put around the cheese. The imprint takes hold on the rind to indicate and protect what is a unique and completely handmade product. After about two days, the wheel is put into a brine bath to absorb salt and then transferred to an aging room. Aging lasts either 12, 24 or 30 months. During this period of time, the Parmigiano-Reggiano is regularly inspected to ensure its perfect quality. The Parmigiano Reggiano production cycle is very complex. We have tried here to summarize the main stages of what is a difficult and loving trade performed by the dairyman with the help of a qualified and professional team.
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center the President Barbieri Marco right - Vice president Macchioni Primo left - Comastri Riccardo
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Latteria Sociale Molinazza V. Canale, 54 42013 Casalgrande T.F. (+39) 0522 840114 Sales outlet opening hours: Mondays to Saturdays morning: 9 am - 12.30 pm afternoon: Tuesdays, Thursdays, Fridays and Saturdays 3.30 pm â€“ 7.30 pm closed on Mon. Wed. afternoon closed on Sundays and holidays