Handmade processes for Palagiaccio products.
From the good milk of our cows.
Since several years in our farm we have implemented handmade methods for processing raw materials given by the nature: a selection of milk produced by our cows is assigned to pasteurization first and bottling then, while another part is intended to be used for dairy products made in the farm.
We use only milk of the highest quality; in fact all possible cares are observed to guard its natural features. Few meters separate the milking room from the dairy. This allows to preserve maximum freshness, respecting the precious features of this product.
The milk produced by our cows arrives in the dairy thanks to gravity power, thus avoiding industrial processes which could alter its components. This conditions grant the uniqueness of our products giving them their particular taste which reflect milk high quality.
The most simple product immediately produced form milk is ice-cream. One of our taste of ice-cream is called “Spumone Mediceo”, made with our ricotta, following Caterina de Medici’s old recipe: only taste it, and all other words about our ice-cream quality will be superfluous.
Palagiaccio is particularly involved in the research and rediscovery of old dairy tradition. For this reason we can offer different handmade cheese: raveggiolo, tenerone, ricotta, casatella, fior di latte, stracciatella, treccia, scamorza, cipollino, caprì, represent our fresh and very fresh cheeses.
For this products we use vegetal rennet: it is a courageous choice, but this allows us to preserve the authenticity and to exalt the taste of high quality milk obtained from a single herd.
Regarding ripened and half ripened cheeses such as fiordimugello, biancomugello, cremino and granmugello, we use a selection of milk produced by our most ripe cows following the tradition of the old dairy recipes.
Elegant and blue cheeses are also produced in Palagiaccio. These last two kind of cheese are born from the passion of our dairy worker which works with skill and ability, supporting noble rots formation and giving a particular aroma to our cheese.
We use a special care for the maturing process of these products located in particular rooms and always monitored. Between ripened cheese our Riserva and Gran Riserva enjoy a special and exclusive treatment, ending the maturing processes in a cavern locates under the thirteenth-century Ubaldini tower, few meters low; this is a particularly suitable and suggesting place for maturing processes.
From the good milk of our cows.
Since several years in our farm we have implemented handmade methods for processing raw materials given by the nature: a selection of milk produced by our cows is assigned to pasteurization first and bottling then, while another part is intended to be used for dairy products made in the farm.
We use only milk of the highest quality; in fact all possible cares are observed to guard its natural features. Few meters separate the milking room from the dairy. This allows to preserve maximum freshness, respecting the precious features of this product.
The milk produced by our cows arrives in the dairy thanks to gravity power, thus avoiding industrial processes which could alter its components. This conditions grant the uniqueness of our products giving them their particular taste which reflect milk high quality.
The most simple product immediately produced form milk is ice-cream. One of our taste of ice-cream is called “Spumone Mediceo”, made with our ricotta, following Caterina de Medici’s old recipe: only taste it, and all other words about our ice-cream quality will be superfluous.
Palagiaccio is particularly involved in the research and rediscovery of old dairy tradition. For this reason we can offer different handmade cheese: raveggiolo, tenerone, ricotta, casatella, fior di latte, stracciatella, treccia, scamorza, cipollino, caprì, represent our fresh and very fresh cheeses.
For this products we use vegetal rennet: it is a courageous choice, but this allows us to preserve the authenticity and to exalt the taste of high quality milk obtained from a single herd.
Regarding ripened and half ripened cheeses such as fiordimugello, biancomugello, cremino and granmugello, we use a selection of milk produced by our most ripe cows following the tradition of the old dairy recipes.
Elegant and blue cheeses are also produced in Palagiaccio. These last two kind of cheese are born from the passion of our dairy worker which works with skill and ability, supporting noble rots formation and giving a particular aroma to our cheese.
We use a special care for the maturing process of these products located in particular rooms and always monitored. Between ripened cheese our Riserva and Gran Riserva enjoy a special and exclusive treatment, ending the maturing processes in a cavern locates under the thirteenth-century Ubaldini tower, few meters low; this is a particularly suitable and suggesting place for maturing processes.
Fattoria il Palagiaccio, località Senni, 43 50038 Scarperia (Firenze) | Tel/Fax 0558494418 | storico@palagiaccio.com | P.I. 00754470193
web design: www.fabriziofacciocchi.com