parmigiano reggiano
Caseificio Sociale Castellazzo

parmigiano reggiano

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Het project

Adopt a cow of our flock "Caseificio Sociale Castellazzo" in Campagnola Emilia (Italië) and receive your harvest in the form of parmigiano reggiano at home. Roberto will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one cow is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.

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Aanvullende analyses
Wat adopteer je?

Adopt a cow from our farm in Campagnola Emilia (Italië). You can adopt a Friesian cow that produces milk for the production of Parmigiano Reggiano and, above all, is raised in keeping with deep-rooted traditions. The entire process must comply with Consorzio Parmigiano Reggiano regulations, from feeding the cows and delivering the milk to the dairy to producing and ageing the cheese. The Friesian cow is one of the most common dairy breeds in the world and has a very high production. Each cow produces an average of 8,000 litres of milk, with which we make about 500 kilos of Parmigiano Reggiano. The Friesian breed is native to Friesland in Holland, while the Italian Friesian is a cross between the Dutch and North American breeds. The main characteristic of this breed, in addition to its high milk production, is the colour of its coat. We only have black and white cows but, in some cases, they can also be red and white. For the production of Parmigiano Reggiano, the milk must be delivered to the dairy twice a day and processed fresh, without pasteurisation or the addition of preservatives. Fifteen litres of milk are needed to produce one kilo of matured Parmesan. Our cows are raised in an area of 2,100 square metres. We let the cows out in summer, in a limited outdoor area, but only at night because it's too hot during the day. In winter (from November to April), it's not safe to let the cows go outside because of the clay soil, which after rainfall could be dangerous for them. They are fed with hay and certified feed, respecting the Parmigiano Reggiano disciplinary guidelines. The hay is stored in sheds, while the feed is stored in special silos. When the cows give birth, the calves are kept on our farm to replace the cows at the end of their career or are sold to other farmers, while male calves are sold to farms specialised in meat production when they have reached an age of 30days. You can adopt a cow from Roberto Rondini's farm, one of the twelve farms that belong to the cooperative where the cheese is produced. Our flock has an average age of 6 years and the maximum lifespan of a cow is about 12 years. For as long as you want to keep your adoption, and we can continue taking care of it, you can renew year after year. If your adoption stops producing for any reason, we will replace it with another, and we guarantee your delivery from the production of other units. Each cow is adopted by 100 CrowdFarmers who receive a box with 2.7 kg of parmigiano reggiano.

Wat krijg je?

Each season we will send you a box with: 1 x __12-month-matured Parmigiano Reggiano__ (1kg, vacuum packed) 1 x __24-month-matured Parmigiano Reggiano__ (1kg, vacuum packed) 1 x __40-month-matured Parmigiano Reggiano__ (0.75kg, vacuum packed) Three maturities have been included so that you can appreciate the flavours and understand how the ageing time changes them. The __12-month-matured Parmigiano Reggiano__ is a soft cheese with a less intense flavour and a whiter colour than more matured ones, making it easy to cut into slices. It can be used in recipes that call for grated cheese or for starters. 12 months of ageing is the minimum for the production of Parmigiano Reggiano. The __24-month-matured Parmigiano Reggiano__ has a flavour and colour midway between the 12-month and 40-month versions. This is the most typical ageing of Parmigiano Reggiano and can be eaten with pasta or by itself. The __40-month-matured Parmigiano Reggiano__ is characterised by a strong flavour and an intense straw yellow colour. It's grainy, crumbly and drier than the less matured cheeses. It can be combined with products with a more intense flavour, such as balsamic vinegar or Iberico ham. To produce our cheese, we use only three ingredients: milk from our cows, animal rennet and salt. The product comes in vacuum-packed slices and should be kept in a cool place at between two and eight degrees Celsius. It has a shelf life of 180 days. Once open, the 12-month-aged cheese should be used within ten days. The 24-month-aged cheese can be kept for fourteen days. The 40-month-aged cheese can be stored for up to twenty days. If there are some small spots of mould on your cheese, you can scrape them off with a knife and eat the cheese without any worries. To protect your products during transport, we will use cereal starch cylinders. They have the same appearance and effectiveness as plastic ones but are perfectly biodegradable and can be recycled as organic waste.

Wanneer ontvang je het?

Our cows produce milk all year round and we make the cheese ourselves. Our project has two delivery seasons per year, October and April, to make sure that the temperature isn't too high during transport. You can renew your adoption twice during the year and receive a box of cheese each time.

Waarom zou je adopteren?
Weet wie je voedsel produceert, hoe en waar. Koop je voedsel op een bewuste, directe en consistente manier.
Door in te kopen zonder tussenpersonen kan de producent betere prijzen krijgen. Dit helpt om betere banen en sociale normen te creëren op het platteland.
Als je iets adopteert, zorg je ervoor dat de producent kan verkopen tegen een vaste prijs en produceren op aanvraag. Dit voorkomt voedselverspilling van producten die worden verbouwd maar niet verkocht.
Het ondersteunt producenten die streven naar milieuvriendelijke verpakkingen en teeltpraktijken.
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