Caseificio Butteri - production of Parmigiano Reggiano cheese - Caciotte and ricotta
   
 
     
 
   
 
Caseificio Butteri - production of Parmigiano Reggiano cheese - Caciotte and ricotta
 
       
 
Made with part skim cow’s milk, the Parmigiano Reggiano cheese is considered the king of cheeses. It takes more than 500 litres of milk to produce one wheel of Parmigiano (weighing roughly 40 kg). It can be aged from 12 to 40 months and in some cases even longer.
 
Both the Parmigiano Reggiano and caciotta cheeses are sent in vacuum-packed containers in maximum quantities of around 3 kg per wheel. Shipping is handled by courier within 48 hours.
 
A direct sales point near the dairy farm is open each day. During 2007, the sales area will expand to include a shop where, along with Parmigiano Reggiano, ricotta, caciotta La Butterina, and honey, other typical locally produced products will be offered.
 
       
 
Società Agricola Butteri
Via Scipione Passeri, 193 - 43039 Salsomaggiore Terme (PR)
Telefono e fax: 0524/570722 - Cell. 347 7159355
Email: info@caseificiobutteri.it
Società Agricola Butteri di Butteri Enzo & Figli
Società Semplice
VAT Number: IT01983110345
 
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