The dye

The cattle herd is composed of two types of cattle: the mottled red and white Friesian and white-spotted black Friesian. The red and white Friesian is characterized by the production of milk with a high percentage of casein type KBB (about 50%), the most valuable. The black and white Friesian instead have a percentage of the same casein lower (about 20%). The remaining percentages in both races are equally divided between the other two types of casein, the KAA and KAB. Casein KBB is  coagulant easily that a high concentration  is not the ideal solution in terms of production. Conversely, a proper mix of the three caseins, leads to a milk which is the optimum for the production of Parmigiano-Reggiano. Approximately the herd consists of  50% of both races guiding Agrizoo to obtain a right and then almost equal mixture of 3 parts of 3 casein KAA, KAB, KBB. The milk that is produced has the characteristic of being slightly fatter than other kinds of milk that do not have this mix. The result is a particularly sweet Parmigiano-Reggiano cheese to taste that leaves no after taste spicy or bitter or unpleasant residues in the mouth. Agrizoo, dutiful to his command of the closed-loop supply chain, does not buy cattle from the outside because the coming back is strictly internal.



The animal feeding: fodder and food, the cattle eats, come exclusively from organic farming who forbiddens the use of chemical fertilizers, herbicides, pesticides, insecticides and are only OGM Free. The animal breeding and welfare: the animals are reared in loose housing system with permanent milk-jug. There are three categories of cattle divided into: lactating cows, dry cows and pregnant heifers. These last two categories, between the seventh and eighth months of pregnancy are put out to pasture, allowing more season. Veterinary care: the animals are treated according to the homeopathic principles. The milk processing: the milk is processed using organic rennet without preservatives. The processing is done in vats and containers reserved for the biological transformation and therefore separated from other production processes. Traceability and certification: all steps performed well (animal identification, feeding, breeding, processing) allow full traceability of the product and are certified according to law for the production and organic product  processing (Reg. EEC 2092/91).