The company "Consorzio Latterie Virgilio" is a cooperative that works in the dairy - cheese and meat sectors. Every product bearing the Virgilio brand name is made only using top quality Italian milk, i.e. milk from the area where the characteristic and excellent national cheeses with PDO marking, are made.
The foundation of the Consorzio Latterie Virgilio is based on the production of butters. Virgilio could now offer the first Italian butter with the recommendation of the European Community. The cheese factory is located in Italy, in the northern outskirts of Mantova (Lombardy - Italy) and includes production plants for butter, UHT cream, mascarpone cheese and UHT milk, two ageing warehouses for cheese, cheese packaging department (portioning - grating) and the cheese shipping area.
The dairy production activity currently includes:
- the production of butter, by means of working rising cream from fresh milk coming from the production of Grana Padano PDO and Parmigiano Reggiano PDO at associated dairies;
- the production of UHT milk, UHT cooking and whipping cream, mascarpone, butter;
- the ageing, packaging and marketing of Grana Padano PDO and Parmigiano Reggiano PDO cheeses and Provolone cheese;
- ageing and maintenance service on wheels of cheese that remain in the property of the partners;
Third party working (products packaged under the brand name of large distribution companies, both in Italy and abroad).
At present Virgilio is the only Consortium of cheese factories in Italy that, together with its more than 70 associated dairies, has been able to achieve both the Grana Padano PDO award and the Parmigiano Reggiano PDO award. Today the Consorzio works with the Virgilio brand name on the national and international markets, and also works as a cheese producer for industry and large distribution brands in Italy and abroad.
Virgilio dairy products are created solely and exclusively using Italian milk from our breeders: 100% Italian milk. They have all the goodness of the wholesome, natural foods that represent the italian culture. Their quality makes them ideal for all the recipes of italian cooking.
- Cream: it can be said that there are two types of cream depending on the use one wants to make thereof: cooking cream and whipping cream.
- UHT whipping cream: cream stands out due to its magnificent white colour, creamy consistency, the delicate smell of the milk from which it comes. The cream is very easy to whip.
- UHT cooking cream: Virgilio cooking cream is tasty and able to make each dish a delicacy for any gourmet chef.
- Italian butter: butter, like all other Virgilio products, is produced using only Italian milk. The creams Virgilio uses in the production of butter are already pasteurised at the associated companies. Pasteurising cream as soon as it is produced allows preserving the maximum amount of quality characteristics. Taste of butter is slight and delicate, it must have echoes of cream.
- UHT milk: UHT Milk (Ultra High Temperature) is milk that undergoes treatment that completely eliminates all type of bacteria whether pathogenic or not. Virgilio milk is produced only in the Pianura Padana and are produced UHT whole milk, uht semi-skimmed milk, uht skimmed milk.
- Mascarpone cheese is a creamy spread, foamy, soft but consistent. Mascarpone cheese is excellent eaten as it is, spread on crisp or flaky breads or pastry or for forming an impermeabile layer for any other creams.
- Parmigiano reggiano PDO: parmesan cheese is obtained from italian milk without the addition of additives and without having been treated. Proud of their experience and the impeccable technique acquired over the centuries, the producers of Parmigiano Reggiano still today strictly observe the most traditional aspects of their work. Parmesan cheese must not be salty, nor piquant, acid or bitter. The ideal taste of Parmigiano Reggiano must be sweet, vaguely buttery and have the correct balance between being aromatic and tasty.
- Grana Padano PDO: the origin of Grana Padano PDO is identified as being the area of lower Lombardy. Grana cheese is an hard-bodied cheese that even if aged maintained all the nutritional qualities of milk and its taste and intensity even improved with age. The ideal taste of Grana Padano must be sweet, vaguely buttery and have the correct balance between being aromatic and tasty.
- Provolone: this italian cheese originated in Basilicata; Provolone cheese is straw yellow in colour, becoming slightly darker in the case of smoked cheese. Served at the table, provolone cheese is optimum, but it is also precious when preparing many hot dishes.
In the Virgilio website there are italian recipes from the best restaurants in Italy. First courses, main course and desserts made with italian cheese and butter. Recipes with Parmigiano Reggiano and Grana cheeses for sweet and savoury dishes by the great chefs and the best connoiseurs of Italian cooking.
|
