| The Arrigoni cheese factory
daily collects the milk from more than 20 selected stables including their own one and
it’s stocked into insulated siloes where it is accurately analysed.Inside the cheese
factory milk is pastourized and worked by expert dairymen that know all the most ancient
secrets to give our cheese their typical taste. Nowadays our cheeses are still made according to the traditional methods both in the working of milk and in the seasoning. |
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The production and the salting are hand-made and the seasoninghappens at temperature and damp decided according to ancient traditions and respecting the current hygienic-sanitary norms to protect the genuineness of the product and the health of the consumers. The Arrigoni cheese factory carries out the self-control following method HACCP executing periodically microbiological controls on the raw material, the fresh product, the finished product and on the instruments and working places as established by D.L. 155/97. |
