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Cheese Board
A curated selection of various cheeses, often accompanied by complementary items such as crackers, bread, fruits (fresh or dried), nuts, jams, honey, or charcuterie, artfully arranged and presented for serving as an appetizer or a course at the end of a meal.
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Sottofieno
A term primarily used in cheesemaking, referring to a cheese that has been aged or matured while being wrapped or buried in hay. This traditional process imparts distinct natural aromas and flavors to the cheese, often described as reminiscent of fresh hay or pasture. It is commonly associated with certain types of Italian Pecorino.
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Latte e Fieno
EU-certified designation for milk produced according to traditional farming practices, primarily concerning the feeding of dairy cows.
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Export
The act of sending goods or services from one country to another for sale, or the goods/services themselves.
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Grana
A class of hard Italian cheeses with a characteristic granular texture, such as Grana Padano.
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Tuttofood
A major international B2B trade fair dedicated to the food and beverage industry, held biennially (historically, but moving to even-numbered years starting in 2026) in Milan, Italy. It serves as a significant platform for producers and distributors of quality food and beverage products to connect with buyers from around the world, including distributors, importers, retailers,…
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Robotic Milking
A system used in dairy farming where dairy cows are milked automatically by a robotic unit without requiring direct human intervention for the attachment of milking equipment. The system typically identifies individual cows, prepares the udder, attaches milking cups, records milk yield, and often provides data on cow health, allowing for more frequent and voluntary…
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Picnic
A traditional outdoor meal, especially on Pasquetta (Easter Monday in Italy), celebrating spring and togetherness through shared food and recreation
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Beeswax (cera d’api)
A natural wax produced by bees, characterized by its sweet scent and soft texture. In the context of food, it is used as a protective coating for cheese, retaining moisture, ensuring even ripening, and preserving quality
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Stagionatura
Aging is a fundamental stage in the production of Parmigiano Reggiano, during which milk transforms into a cheese with unique characteristics.
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