PRODUCTS

PARMIGIANO REGGIANO - CHARACTERISTICS

It is a meeting point between medicine, nutrition, health and literature thanks to its chemical, physical and organoleptic characteristics. Produced with semi-skimmed milk, it has a lower fat content than many traditional cheeses which are mistakenly thought of as "low-fat", such as mozzarella, stracchino and crescenza (percentage related to the dried substance). It also has a high quantity of free and trace peptide amino acids, with a low molecular weight- these are the result of the proteolytic products involved in the maturing phase working on the enzyme activity. These characteristics render it particularly digestible and apt for consumers of all ages, from children to the elderly, from expecting mothers to athletes. The organoleptic characteristics allow it to be used as a seasoning which goes well with any dish, and to accompany bread on a cheese platter.

THE RANGE OFFERED

Biemme Expo srl offers two main types of product on the market:

WHOLE CHEESES

These are appropriately cleaned and replaced on pallets, thereby reaching the customer in their most "original" form.

PORTIONED

The portioning is carried out in a range of formats, starting out with whole cheese which is selected and cleaned. These vary from the 100 g (stick) to 1/2 a cheese (approx. 20 kg), depending on the requirements of the client, and using what is referred to in professional jargon as:

Rock cut: the surface of the slice is irregular (just like a rocky surface)
Wire cut: the surface of the slice is smooth and regular

All the products are vacuum packed using plastic film which serves as a barrier between the cheese and oxygen (the ultimate oxidising agent of food products).

GRATED

The natural evolution of portioned cheeses, presented in a range which includes packaging in bag or tub-form.

PRODUCT FOR HIGH-QUALITY GASTRONOMY

These range from slices to petals, from cubes to sheets of Parmigiano Reggiano packaged in tubs or bags.

PRODUCT INNOVATION

Biemme Expo srl continually strives to satisfy the customer's needs; this puts it in a position of continual innovation of products, both from the point of view of formats and typology.

On the occasion of the CIBUS 2002 fair, the company is officially launching, in its definitive form, "GRATTUGISSIMA", a product which aims to re-launch, with a modern slant, the traditional grating of cheese on pasta dishes just before eating. With this, Biemme Expo wishes to offer the client the possibility to savour freshly-grated Parmigiano Reggiano cheese, on pasta and other hot dishes, which enhance their flavour at the moment of consumption.