Food List 2020
Total Page:16
File Type:pdf, Size:1020Kb

Load more
Recommended publications
-
Di Grande Risparmio Su Ortofrutta, Carne, Pesce, Gastronomia, Pane E
* . di grande risparmio su ortofrutta, carne, 14 pesce, gastronomia, GIORNI pane e pasticceria. Extracoop. ed Ipercoop Coop, Supermercati nei garantiti minimi sconti gli rappresentano indicate percentuali Le E nei weekend 21-22-23* e 28-29-30* maggio arrivano SPECIALISSIMI con o erte fresche fresche da non perdere. *per i negozi aperti 21-22-23 MAGGIO MOZZARELLA MACINATO SCELTO SC , LATTE DI BOVINO ADULTO PUGLIESE ORIGINE COOP CAPURSO , confezione 600 g -% , take away, 500 g , al kg , SC al kg MOSCARDINI SC C ONFEZIONE SC al kg PASTE FRESCHE vari gusti Paneenuto fresco da o o pane parzialmente o surgelatoenuto co da o o pane crudo surgelato o decongelato: care da verifi nel singolo punto vendita. , , SC_ SC_ Le percentuali indicate rappresentano gli sconti minimi garantiti nei Supermercati Coop, Ipercoop ed Extracoop. 28-29-30 MAGGIO INSALATA DI MARE SC FUSI 850 g SC , take away, 1 kg O SOVRACOSCE 950 g DI POLLO ORIGINE COOP , confezione maxi. -% , Esempio: fusi 850 g , al kg SC CUORE DI MERLUZZO SC MELONE RETATO NORDICO sfuso, al kg al kg , , SC_ Le percentuali indicate rappresentano gli sconti minimi garantiti nei Supermercati Coop, Ipercoop ed Extracoop. SALAME PAESANO I GUSTOSI SC SA.VEN so ovuoto, take away, 350 g , , al kg PROSCIUTTO COTTO SC SPECK DELL'ALTO SC SCELTO ADIGE IGP SENFTER al taglio, al kg , al taglio, al kg , BRESAOLA DI BOVINO SC ANGUS GARDANI al taglio, al kg , LASAGNE DI CARNE SC STRACCHINO SC al kg BIANCADE , 170 g , , al kg SC_ SC_ Le percentuali indicate rappresentano gli sconti minimi garantiti nei Supermercati Coop, Ipercoop ed Extracoop. -
Servizio Informativo N° 28/2020 Del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI
A S S O C A S E A R I ASSOCIAZIONE COMMERCIO PRODOTTI LATTIERO - CASEARI Servizio informativo N° 28/2020 del 10 Luglio 2020 - RISERVATO AGLI ASSOCIATI - NORME E NOTIZIE MERCATO LATTIERO-CASEARIO - Andamento settimanale PAG. 02 BIOLOGICO - Etichettatura, le modifiche al regolamento: www.alimentando.info PAG. 03 SCAMBI UE/MERCOSUR - Accordo, aggiornamenti sui prossimi step PAG. 03 ESPORTAZIONI VERSO PAESI TERZI - BRASILE - Preoccupazioni commerciali della Commissione UE PAG. 03 STATI UNITI E FRANCIA - I formaggi tradizionali reagiscono al Covid-19: Clal PAG. 04 STATI UNITI - Esteso il "Farmers to Families Food Box Program" PAG. 05 OCEANIA - Situazione dal 22 giugno al 3 luglio 2020: Clal PAG. 05 FORMAGGI D.O.P. E I.G.P. - Nuovi testi normativi PAG. 06 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - In vendita a Natale lo stagionato 40 mesi PAG. 07 FORMAGGI D.O.P. - "PARMIGIANO REGGIANO" - Dal produttore al consumatore, nasce il nuovo shop on- line: www.parmigianoreggiano.it PAG. 07 FORMAGGI - Nasce il presidio Slow Food del pecorino di Carmasciano: www.alimentando.info PAG. 08 FORMAGGI D.O.P. - "PECORINO ROMANO" - Avviato un progetto promozionale in Giappone PAG. 08 FORMAGGI D.O.P. - "ASIAGO" - Futuro sempre più naturale e salutare: www.asiagocheese.it PAG. 08 FIERE ED EVENTI – CremonaFiere conferma tutte le manifestazioni in autunno: www.alimentando.info PAG. 09 MERCATO AGROALIMENTARE E LATTIERO-CASEARIO - Le news di Formaggi&Consumi dal 4 al 10 luglio 2020 PAG. 10 MERCATO LATTIERO-CASEARIO - Asta Global Dairy Trade del 07/07/20: Clal PAG. 13 FORMAGGI D.O.P. - "GORGONZOLA" - Produzione giugno 2020: Consorzio di Tutela del Formaggio Gorgonzola PAG. -
Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments
applied sciences Article Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments Carlo Mengucci 1 , Davide Rabiti 1, Eleonora Urbinati 1, Gianfranco Picone 1, Raffaele Romano 2 , Alessandra Aiello 2 , Pasquale Ferranti 2 and Francesco Capozzi 1,3,* 1 Department of Agricultural and Food Sciences DISTAL, Alma Mater Studiorum University of Bologna, 47521 Cesena, Italy; [email protected] (C.M.); [email protected] (D.R.); [email protected] (E.U.); [email protected] (G.P.) 2 Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; [email protected] (R.R.); [email protected] (A.A.); [email protected] (P.F.) 3 Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum University of Bologna, 47521 Cesena, Italy * Correspondence: [email protected] Featured Application: Food fraud detection via relaxometry and chemometrics. Abstract: The addition of frozen curd (FC) during the production process of “Mozzarella di Bufala Campana”, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the final product. Its detection cannot thus be easily obtained by common analytical methods, which are targeted at changes in concentrations of Citation: Mengucci, C.; Rabiti, D.; diagnostic chemical species. In this work, the possibility of spotting this fraud by focusing on the Urbinati, E.; Picone, G.; Romano, R.; modifications of the supramolecular structure of the food matrix, detected by time domain nuclear Aiello, A.; Ferranti, P.; Capozzi, F. magnetic resonance (TD-NMR) experiments, was investigated. -
À La Table Du Roi Hammurabi De Babylone
LILIANE PLOUVIER À LA TABLE DU ROI HAMMURABI DE BABYLONE d’après les tablettes de la Yale Babylonian Collection 2 ème partie BIÈRE Sauf un morceau mutilé du début du II e millénaire, aucune recette de bière, sikaru en akkadien, kas en sumérien, vérita- ble et complète n’a été retrouvée à ce jour. Selon Bottéro, il devait pourtant en exister plusieurs (1). PAPILLES N°35 37 Brigitte Lion et Cécile Michel sont néanmoins parvenues à reconstituer grosso modo le procédé de brassage (2). Il diffère complètement de celui de la cervoise celte ( cerevesia ou celia) qui, comme la bière moderne, démarre à partir d’une bouillie plus ou moins liquide de céréales maltées. Le sikaru / kas se fait au contraire avec du pain dit de bière. Celui-ci est à base d’orge ou de blé maltés et ensemencé de levain; après avoir subi une cuisson superficielle, il est émietté dans de l’eau. C’est la raison pour laquelle les Mésopotamiens surnomment le sikaru / kas : « pain buvable » ou « bière man- geable ». Les Égyptiens utilisent les mêmes expressions pour désigner leur bière appelée zythum qui est fabriquée selon une méthode analogue ; ils en sont pro- bablement les inventeurs (3). Le brassage au pain est en effet connu dans le pays du Nil dès avant l‘époque prédynastique (4). Des résidus desséchés ont été trouvés dans le fond de jarres qui remontent à ces temps reculés (5). Les documents archéologiques et iconographiques postérieurs (Ancien et Nouvel Empire) sont en outre innombrables. Des scènes de brasserie pullulent, en l’espèce, sur les fresques et bas-reliefs décorant les tombes. -
Cheeses of Italy Hard 2396.Pdf
Cheeses of Italy - Free Printable Wordsearch KNZQFOAVTPPFDXMORLACC OUJIAXCKLMY AYSQRXAYBSJOTVUZZSUW KBXQCATVOUEW QZGBRTGOLAGMPRDHWHUQMBA QLBDNZNYH CAPRINODIRIMELLAFF DARBRLAXIZOZMA VWBCJFXFGZNTOMAPIEMO NTESEMUSBRNP REPECORINOTOSCANOUWRL RWZORSTCICI SPROVOLONEGYZMIVQHCZA MMTBEDQVGIA IPWYBBCACIOFIGURATO ZEVKQRCCAMOAV CASUMARZUPUBOSZFRQZTQ TNGIERPCRIE YDJNOLFXNTENJOZSCOV FKNINDGEJPGTC NIYAOMEZGYOCHJOAMQQCV DOIIPSSAOTH FSSROMANOSLMOIFOKVPXA YMDRACXDNAE KQQIQJJAQSWWARHBHHOME PEXLSEBDZLE FKIVUNZTOHHWZAIDIBO TQNRLYENLROES IJROBIOLAOLJKIDNE TTHOJEIOLZHALGE OCAPRINOOSSOLANOOATL YRTVNIAYCAGB RJERDJBEEAIRPFSWLS LOANNILOMPCQIY DHEYDICGBYKSATREPAI ZQQFFHWFNIJOV ITYRRTAGWRPKVBCIPEZ CYHQGEVKRORJH LYGEFGPXPFUUELKXCOCC IDZAREOSERAS ABDFOGRDERISOJRVMOI OALVCSAFZGSVZ TEURNOINCGADDDJODNTB RSIZAINRDTCR TRVOTYNMOWXPVALDIDETO ITAKSAAJMQO EGSSIHOARVYNBARCCSRT ACNENCAGMSHH TKNANMCSITVNFRNIEVA TSSAOLOXLOHGL YALCAOHCNHLFIOALCPZ QFCARSRJSIOUG USKAZNEAOOUJCTOCEOYI GAWLNAOERNVT MEOMHTERJBGCFRFPHCTC PMIWAIRSOCAU ONBUFASPKEOZIKQYLEF TUOCISTADSZYM TQRNQSEOLBXTDGQKMREOAR JCMYAGOOGA TQZAWIJNMADPHFMSTJYS AZRZVTVJWRCX AFPELOHEOTCDDZAGGJDW EAKLFCRBNKMC PALLONE DI GRAVINA PECORINO SARDO PADDRACCIO FONTINA PECORINO SICILIANO CAPRINO FRESCO CRESCENZA PEPATO CAPRINO DI RIMELLA FIOR DI LATTE PROVOLONE CARNIA BUFFALO MOZZARELLA PIAVE CHEESE BERGKASE ROMANO TOMA DI GRESSONEY ROSA CAMUNA PECORINO BRUZZU PECORINO TOSCANO CASTELROSSO TALEGGIO TOMINO CAPRINO OSSOLANO DOLCELATTE CASALINA ASIAGO TOMA PIEMONTESE GORGONZOLA MORLACCO BITTO BRUS DA RICOTTA MOZZARELLA SCAMORZA GRANA CAPRINO -
DINNER 4:30 - 9 P.M
TURN ART LAYER OFF FOR PRINT / TURN ART LAYER ON FOR PDF / WEB SERVED DINNER 4:30 - 9 p.m. (10 p.m. Fri. & Sat.) CHEESES GARDEN & SMALL PLATES CHOICE OF THREE 15 PICKLED VEGETABLES 5 LITTLENECK CLAM TOAST 15 ALL FIVE 24 Bacon, preserved lemon chili butter, CRISPY POTATOES 7 parsley, white wine, grilled sourdough Served with seasonal accompaniments Herbs, Pecorino, aioli HUMMUS & LAFFA BREAD 12 MT TAM KALE CAESAR SALAD 8 Crisp chickpeas, soft-boiled egg, pickled vegetables, mint, Za’atar Bloomy rind, cow, Cowgirl Anchovy & roasted garlic dressing, Creamery, Petaluma, CA Parmesan, lemon, breadcrumb Add white anchovy 2 SMOKED TROUT DIP 11 CABOT CLOTHBOUND Lemon & caper vinaigrette, Aged cheddar, cow, Cellars at Jasper CITRUS MARINATED RAW house-made potato chips Hill, Greensboro, VT SCALLOPS 4 ea. Carta di musica, grapefruit, ROASTED CARROT & SQUASH 9 ARETHUSA BLUE Calabrian chili, radish, mint Aged cheddar, date vinaigrette, Blue, cow, Arethusa Farm. arugula, cashew Bantam, CT BERKSHIRE PROSCIUTTO TARTINE 14 CRISPY PORK RIBS 12 TARENTAISE Stracciatella, basil, saba, Whey polenta, chili honey, Alpine, raw cow, Spring Brook grilled sourdough fennel pollen, herbs Farm, Reading, VT Entrée portion 24 WILLOUGHBY Washed rind, cow, Cellars at Jasper PIZZA Hill, Greensboro, VT MARGHERITA 13 CACIO E PEPE 19 OYSTERS Tomato, fresh mozzarella, basil, Buffalo mozzarella, Caciocavallo, olive oil pecorino, garlic cream, black pepper, parsley 1/2 DOZEN 15 / DOZEN 30 PEPPERONI 14 Served with beet & cider mignonette, Tomato, pecorino, ITALIAN SAUSAGE & lemon, -
S.Marzano Tomato, Basil & EVOO
Pizze Tradizionali Altre Specialita’ dal Forno 12”Neapolitan style, high Hydration and 48 hours (Other specialties from the oven ) naturally leavened dough, hand stretched and baked Panuozzo Salernitano 16 for 60 seconds by skilled “Maestro Pizzaiolo” in Mozzarella, Sausage & Rappi in Garlic & Oil Acunto Napoli wood burning oven at 1000 degrees, Panuozzo Da Bronx 14 fragrant on the outside, soft in the inside, never crispy Mortadella, smoked mozzarella, pickled eggplant following Associazione Vera Pizza Napoletana rules Calzone San Gennaro 15 Served uncut. Substitution: NO GRAZIE Mozzarella, Sopressata salame, Pecorino romano Calzone San Matteo 14 Rosse ( S.Marzano tomato, basil & E.V.O.O.) Escarole, capers, olives, anchovies, mozzarella Margherita 14 Bastone 16 Mozzarella, basil, Parmigiano Reggiano Rolled pizza stuffed with eggplant parmigiana Diavola 16 Stella 16 Mozzarella, Spicy Calabrian Sopressata salame 8-point star pizza, each point stuffed with Capricciosa 17 smoked mozzarella, topped with baby arugola, Mozzarella, Mushroom, Parmacotto ham, olives Sausage, olives & cherry tomatoes Marinara (No cheese ) 15 Anchovies, Black Gaeta Olives, Capers, Garlic Regina D.O.P. 16 La Braceria Fresh imported Buffalo milk Mozzarella, (The Steakhouse ) Cherry Tomato, Oregano All Prime cut, grilled over coal, finished in wood burning oven Carminuccio 15 Pancetta, grated cheese mix Enoteca La Tagliata 27 Marinated Hanger tender Bianche no tomato sauce Costata di Vitello 28 Caprese 15 Bone-in French Veal Chop Mozzarella, Basil, CENTRO Rib Eye 32 -
FORMAGGI Atlante Dei Prodotti DOP E IGP Del Veneto
Atlante dei prodotti DOP e IGP del Veneto FORMAGGI Atlante dei prodotti DOP e IGP del Veneto FORMAGGI Asiago DOP 27 Casatella Trevigiana DOP 29 Grana Padano DOP 31 Montasio DOP 33 Monte Veronese DOP 35 Piave DOP 37 Provolone Valpadana DOP 39 Taleggio DOP 41 26 Atlante dei prodotti DOP e IGP del Veneto FORMAGGI ASIAGO DOP Descrizione del prodotto vaccino divenne la base su cui applicare l’antica La denominazione di origine protetta Asiago è ri- esperienza, tramandata di generazione in genera- servata al formaggio a pasta semicotta, prodotto zione fi no ai giorni nostri, che si effettua con la esclusivamente con latte vaccino, ottenuto nel moderna tecnica casearia nel rispetto dei metodi rispetto del disciplinare di produzione, distinto in tradizionali che ancora oggi si conservano nelle due diverse tipologie di formaggio, Asiago fresco malghe e conferiscono al formaggio un sapore e (o pressato, il cui nome deriva dal processo di un gusto particolare e molto apprezzato. pressatura cui è sottoposto con torchi manuali o idraulici) e Asiago stagionato (o d’allevo). Le loro Aspetto e sapore caratteristiche si differenziano per la stagionatura L’Asiago DOP pressato ottenuto con latte intero, e le fasi di lavorazione. a 20 giorni di maturazione, ha crosta sottile ed elastica, pasta di colore bianco o leggermente pa- La storia glierino, occhiatura marcata ed irregolare, sapore Il formaggio DOP Asiago prende il suo nome delicato e gradevole. La forma presenta scalzo di- dall’Altopiano di Asiago, detto “dei Sette Comu- ritto o leggermente convesso, facce piane o quasi ni”, in provincia di Vicenza, compreso tra i fi umi piane. -
Le Aziende Partecipanti All'edizione 2019
Le aziende partecipanti all’edizione 2019 4 MADONNE CASEIFICIO DELL’EMILIA AIXTRA, S.C. Strada Lesignana, 130 Goikotxe, 12 - Bajo A 41123 Lesignana (MO) 01250 Araya (Araba) Tel. 059/849468 Spagna Fax 059/849468 Tel. 0034 620 911484 E-mail: [email protected] In Concorso: Idiazabal DOP Aixtra In Concorso: Parmigiano Reggiano DOP (24 Mesi) AIZPEA, E.Z. Aizpea Baserria 20212 Olaberria (Gipuzkoa) A & A FORMAGGI S.N.C. Spagna Via Casale di Sant’Angelo, 28 Tel. 0034 615 763131 00061 Anguillara Sabazia (RM) In Concorso: Idiazabal DOP Aizpea Tel. 06/99849207 E-mail: [email protected] ALAN FARM SOCIETÀ AGRICOLA In Concorso: Caciocardo; Caciotta Serafino; F.LLI ANDRIOLLO E FIGLI S.S. Ricotta Adriani; Caciolimone Via Migliara 51 Sx, 167 04014 Pontinia (LT) Tel. 0773/850147 AGASUR, S.C.A. E-mail: [email protected] C/ Limitación, 14 Web: www.caseificioalanfarm.com Polígono Industrial La Huertecilla In Concorso: Mozzarella Vaccina; Caciottone 29196 Málaga (Málaga) Morbido; Provolone Stagionato; Ricotta Spagna Vaccina Tel. 0034 952 179311 Fax 0034 952 179709 ALCHIMISTA LACTIS E-mail: [email protected] Via Sacrofano-Cassia, 4050 Web: www.quesoselpinsapo.com 00060 Sacrofano (RM) In Concorso: Queso Gran Reserva El Pinsapo Tel. 388/4678439 E-mail: [email protected] In Concorso: Stracchinato dell’Alchimista; AGRICOLTURA NUOVA S.C.S.A.I. Caciotta Gajarda; Ricotta alla Vecchia Via Valle di Perna, 315 Maniera; Ebriosus; Tufarina Veia 00128 Roma Tel. 06/5070453 ANDRE JUUSTUFARM OÜ E-mail: [email protected] Kambja Parisk, Talvikase Village Web: www.agricolturanuova.it 62028 Tartumaa In Concorso: Primo Sale; Pecorino Estonia Semistagionato; Pecorino Stagionato Extra; Tel. -
Technological Strategies to Preserve Burrata Cheese Quality
coatings Article Technological Strategies to Preserve Burrata Cheese Quality Cristina Costa 1, Annalisa Lucera 1, Amalia Conte 1,*, Angelo Vittorio Zambrini 2 and Matteo Alessandro Del Nobile 1 1 Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25–71122 Foggia, Italy; [email protected] (C.C.); [email protected] (A.L.); [email protected] (M.A.D.N.) 2 Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2–40127 Bologna, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-881-589-240 Received: 4 May 2017; Accepted: 4 July 2017; Published: 9 July 2017 Abstract: Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) were firstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the filling of the burrata cheese (lysozyme and Na2-EDTA) and later in the coating (enzymatic complex and silver nanoparticles) were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 ◦C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample) to ten days. -
Takeaway Menu
D.O.C. SELECTED CHEESES ASIAGO (VENETO) GORGONZOLA (LOMBARDIA) ROBIOLA (PIEMONTE) Traditional hard, either lightly pressed Soft ring, distinctive, creamy blue cheese, Soft-ripened cheese of the Stracchino family, or aged slowly, sharp cheeses, intensely with flavours that range from mild to sharp made with varying proportions of cow’s, goat’s flavoured, ideal for grating and toasted depending on age (cow’s milk) milk and sheep milk, seasoned rind, smooth sandwiches (cow’s milk) lushness to its full, tangy and mildly sour GRANA PADANO (LOMBARDIA) flavour, 52% high fat content (cow’s, goat’s BUFFALO MOZZARELLA (CAMPANIA) Hard, grainy and crumbly, taste is fresh, milk and sheep milk) Mild, white fresh cheese made by dipping curd fruity and sweet, ideal for cooking (cow’s milk) in hot whey, then stretching and kneading REGGIANO PARMIGIANO (EMILIA-ROMAGNA) it, traditionally made with buffalo milk but MASCARPONE (LOMBARDIA) King of all cheeses, aroma is sweet and nowadays often from cows milk, this is called Actually a cream, not cheese, made from light fruity, taste is savoury and piquant, fior di latte(buffalo milk and cow’s milk) cream, spreadable, beautiful sweetened with consorzio’s stamp is impressed in the skin sugar and principal ingredient of tiramisu showing its authenticity (cow’s milk) BURRATA (PUGLIA) (cow’s milk) Buttery texture in the centre created by fresh STRACCHINO (LOMBARDIA) cream and shredded pieces of mozzarella called MONTASIO (FRIULI-VENEZIA GIULIA) Soft spreadable cheese, no preservatives stracciatella, outer skin -
Consultancy and Market Research Food and Dairy 1
Consultancy and Market Research Food and Dairy www.clal.it CLASSIFICATION OF ITALIAN CHEESES According to the Italian law (Royal Decree n. 2033 of 1925), «cheese is the product obtained from whole or partly skimmed milk, or from cream, after coagulation by acidification or by renneting, also using starter bacteria or kitchen salt». Commonly cheese is considered to be a milk derivative, obtained by the precipitation of casein; therefore ricotta, which is obtained from whey, is not a cheese. Cheeses are classified on the basis of a series of parameters, which may be combined in several different manners. These parameters refer to: - type of milk employed - fat content - consistency, depending on moisture content - technology adopted during cheese-making and temperature of curd processing - duration of ripening - denomination. ►On the basis of the type of employed milk, cheeses are distinguished in: - cow milk cheeses - ewe’s milk cheeses - buffalo milk cheeses - goat milk cheeses For cheeses not produced from cow milk, indication of the species is mandatory. ►On the basis of fat content, expressed on dry matter, cheeses are classified as follows (Law n. 142/1992): - full-fat cheeses: fat content, expressed on dry matter, over 35% (Robiola, Gorgonzola, Taleggio, Bitto, Fontina, Montasio, Bra, Raschera, Grana Padano, Parmigiano-Reggiano, Pecorino, ecc.); - light (or semi-fat) cheeses: fat content varying between 20 and 35% on dry matter; - low-fat cheeses: obtained from skimmed milk; fat content below 20% on dry matter. It is noteworthy that for many P.D.O. cheeses obtained from partly skimmed milk (e.g. Grana Padano, Parmigiano-Reggiano, Asiago, Castelmagno, Raschera, etc.) the Product Specification only indicates a minimum fat content on dry matter.