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OUR DAIRY FARMS
The eight family-farms incorporated in Dairy Co-op Santa Rita are located at Pompeano and Selva of Serramazzoni in the Modena Appennini mountain, a land rich in natural beauties, between 600 and 800 metres of height, where nature has always been present in the farmers' minds, with the awareness that territorial preservation can be seen as a warrant of salubrity and ''wealth'' for the future. All the farmers belonging to Dairy Co-op Santa Rita have been applying the methods of biological agriculture and zootechnics for ten years by now, following all the production steps from the fields to the cattle shed. Proper tillage, scrupulous feeding and care of the wellbeing for the cattle and the refusal of any genetically modified nourishment are basic for the daily management of the farms. This working care allows to get a particular kind of milk characterized by highly qualitative features and unique fragrance which make Mountain Parmigiano Reggiano from Biological Agriculture of the Dairy Co-op Santa Rita a masterpiece.DAIRY CO-OP SANTA RITA
Dairy Co-op Santa Rita at Pompeano of Serramazzoni was born in 1964 from the merging of a group of farms located in the vicinity of the working premises. Still today the eight incorporated farms, which focus on cooperating and sharing care and commitment. Are located a few kilometres far from the Dairy. Thanks to this milk does not undergo long transfers which might impair its quality, so it is delivered to the daily co-op Santa Rita unaltered and in the best condition to get a product with excellent qualitative features. Every day ten wheels of Parmigiano Reggiano are made. They are all marked and identified with the registration number 2895 attributed by the ''Consorzio'' of the Parmigiano Reggiano cheese. The consumer is given the best guaranties as far as the hygiene, peculiarity and quality of our Parmigiano Reggiano are concerned, thanks to the regular commitment of our agronomists, vets, farm nutritionists, the constant check on all the production steps, the contribution of the ''Consorzio'' of Parmigiano Reggiano cheese, the I.C.E.A. (Institute for Ethical and Environmental Certification) and the check body chosen for organic products.THE WORKING PROCEDURE
Milk from two consecutive milkings of the cows belonging to the eight Dairy farms is supplied to the Dairy directly by the producers. Here the process used to make Parmigiano Reggiano, which has been handed down from generation to generation, begins every day. This makes Parmigiano Reggiano the world's unique Parmesan. The milk from the evening milking is left to rest overnight in large containers, letting the cream come to surface only in a natural way: in such a way its qualitative features remain unaltered and suitable to give the final product the best tasting and smelling qualities. This milk, partially skimmed is mixed with the morning's whole milk to get the right fatty ratio. The knowledge and the skill acquired year after year lead the dairyman to make ''the king of cheese''. Only milk and rennet of organic origin are mixed in large copper kettles from which, after heating and coagulation, the wheels will be made: for a kilo of Parmigiano Reggiano 16 litres of milk are used. The cheese is immersed in brine for 18 days, and then turned, cleaned and seasoned for 24 months.THE PARMIGIANO REGGIANO
The Parmigiano Reggiano is a medium fat cheese, with crunchy texture, heated and with a long aging process. It is made of milk from cows, which are fed with forages coming from local areas. Raw milk is used, it cannot undergo thermic procedures and no additives are allowed. This is what law states. Actually, Parmigiano Reggiano is the world's best cheese, whose origins date back to the 13th century when the Benedective and Cistercian monks started to make it. Now Parmigiano Reggiano maintains its typically unique features. It is a kind of cheese made in a geographically well defined area in the provinces of Bologna (on the left bank of the Reno river), Mantua (on the right bank of the Po river), Modena, Parma and Reggio Emilia, because only in these territories a flora, which is unique in the world, allows to Give Parmigiano Reggiano its peculiarly qualitative features. It is a product that still today is made by artisans. Today, like centuries ago, the Dairy worker's mastery, the result of ancient experience passed from parents to children, allow Parmigiano Reggiano to maintain its excellent features unique.
| .: Il nostro cammino :. | |
| 1964 | Nasce il Caseificio Sociale "Santa Rita" |
| 1990 | Con tecniche e materiali di "bio-edilizia" viene ristrutturato il caseificio |
| 1992 | La veterinaria omeopatica viene introdotta nelle aziende zootecniche associate |
| 1994 | Tutte le aziende decidono di applicare i principi dell'agricoltura biologica (Reg. CEE 2092/91) nella coltivazione dei terreni |
| 1995 | Le aziende aderiscono all'Azione A2 Agricoltura Biologica al Programma Agroambientale della Regione Emilia Romagna (Reg. CEE 2078/92) |
| 1996 |
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| 1999 |
Il progetto ed il formaggio hanno ottenuto riconoscimenti quali:
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| 2003 | Medaglia di Bronzo II° Olimpiadi dei Formaggi di Montagna - Les Rousses Jura (Francia) 23-26 Ottobre |
| 2004 | Medaglia d'Oro III° Olimpiadi dei Formaggi di Montagna Appenzell (Svizzera) 28-31 Ottobre |
| 2005 | 2° Premio 4° Concorso per i migliori formaggi Biologici - Bubbio (AT) 3 Settembre |
| 2006 | Introduzione della razza Bianca Modenese-Val Padana per la salvaguardia e valorizzazione di una razza in via di estinzione. Presidio Slow Food |
| 2007 |
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| Con i piedi per terra - guardando avanti |
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