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The maturing rooms of Fattorie Cremona have the optimal thermal-moisture conditions for the development of enzyme reactions that allow this Provolone cheese to mature and to reach their organoleptic profile. Also, the master cheese makers are the most faithful interpreters of the ancient tradition of spinning and shaping skills that are done strictly by hand. This tradition keeps the control of the quality consistent in these crucial phases of processing. Thanks to the experience of the Fattorie Cremona master cheese makers the best time to add the curd and the exact duration of the coagulation process of the milk has been identified, both fundamental elements also to carry out this "mandarino" shape.
Milk, salt, rennet.
100% Made in Italy.
Say Cheeeeese! Eat Provolone by itself accompanied by some fresh bread, put it in any sandwich or mix it with pasta for a cheesy and creamy finish!
Fattorie Cremona dairy was born in 1933 in the heart of the Padana plain at the initiative of a group of 19 farmers who made a courageous economic and entrepreneurial choice in forging the way for a co-operative system which showed itself in time to be a winner. A union of ideals, clarity of intentions and a strong bond between the milk providing partners, were the characteristics of the co-operative from the very start in order to be recognised on the market.
The determination of the directors resulted in extending the plans through time, renewing and modernising the production plants and with a gradual expansion in the market in Italy and abroad. Respect of tradition and consistent quality of the products along with successful strategic choices and an efficient sales organization has allowed Latteria Fattorie Cremona, in its eighty year history, to become more competitive and to be able to offer to an increasingly more selective and demanding customer, dairy produce of the highest quality.