Information for the Customer

Regulation U2021/382 has revised the concept of “Culture of quality and food” and how the same should not be considered a simple slogan yet constitute a guide on which to calibrate the standard procedures on food quality and safety.

The cheeses produced by the Dairy’s facility of Predazzo e Moena are varied and suitable for all tastes. They differ in their processing techniques, tastes, and aromas. Our products are made simply with milk, adding rennet for the coagulation of casein and salt in brine. Having said that, they all have in common milk, the only element in production, used with the addition of rennet for the coagulation of casein and salt in brine. The transformation phases do not involve any addition of foreign substances.

All the milk production produced by the Dairy’s facilities of Trentino, given the legal requirements, is obtained by complying with precise rules of self-discipline defined in an agreement between producers and the Autonomous Province of Trento on the basis of which to certify the quality of the production process and the product: for this reason we speak correctly of the Memorandum of Understanding..

The zoo-technical sector in Trentino is characterized by a very close link of interdependence with the territory, so the relationship between agriculture and the environment, territory and quality and wholesomeness of products is fundamental.

This self-discipline affects the whole process of obtaining dairy products: from the production of forage and milk on the farm, to the processing into cheese and dairy products.

In all these phases the attention is placed on the protection of the environment (the fertilization of the meadows with the organic fertilizers is privileged, the use of herbicides is forbidden) and the quality of the product (the raw materials used to feed the cows and goats must be of excellent quality in order to avoid undesirable contaminants in the milk, the use of any additive even if permitted by legislation is prohibited during processing).

In order to give evidence of this, inspections are frequently carried out on the premises of livestock farms and periodic analyses are carried out on the raw material “milk” and derived products.

Milk is obtained from cows and goats that feed on the highest pastures, the best in the absolute sense for this food, a circumstance that guarantees safe and quality dairy food.

However, it is important to remember that cheeses resulting from the processing of raw milk, while being characterized by a more intense taste and always different from the pasteurized one, are not risk free, therefore their administration is not recommended for fragile subjects such as children and pregnant women. .

Predazzo, 24 aprile 2023

The Manager

Dott. Fabio Mannucci

The Global Food Safety Initiative (GFSI) has paved the way to the culture of safety guidelines as “shared values, beliefs, and regulations that impact the mindset and behaviors in regards to food security within the community”.