The value of our Parmigiano Reggiano begins in the Caseificio’s Dairy Farms, thanks to the cows’ controlled feeding. A specific blend makes the nourishment standardised throughout the year, rigorously without O.G.M. It’s this attention towards the diet that allowed Caseificio Poggioli to obtain the Organic Parmigiano Reggiano certification.
Contact: Sisto Romani – T. +39 059 783155 – caseificio.poggioli@gmail.com
La Cappella company is associate milk producer of Caseificio Poggioli is inserted in the control system for organic as regards the crops starting from 10/31/’98.
As of 05/15/’00 it’s subject to checks for livestock production. The inspection body chosen is I.C.E.A. (Istituto per la Certificazione Etica e Ambientale), the company code is HA45. The company produces organic milk for Parmigiano Reggiano.
The transformation takes place at the Coop. Caseificio Poggioli (operator controlled H1873). The milk undergoes a separate transformation from that assigned by the other members in order to ensure the traceability of the product and the certifiability of the same. Coop. Caseificio Poggioli (operator controlled H1873) is inserted in the control system for organic production since 08/8/’02. In purpose are engaged tanks outcrop separated, as they are separate boilers for cooking.
Biological forms are identified not only by the normal procedures HACCP implemented in the dairy, but also by the application of a special casein.
New casein plates (with Datamatrix code) allow better management of traceability: faster, as realized through readable, and more comprehensive, since it conveys a lot of information in addition to the normal plates stamped.
Even in maturing warehouse forms are separated by conventional ones so as to facilitate management and control.
