Cabre Cheese

Founded in 1954, Ca.Bre Casearia Bresciana is an example of ‘success story’ in the cooperative Dairy industry. Nestled in the green, fertile flatlands south of Brescia/ North Italy, our Dairy collect the daily-fresh cow milk produced by 50 dairy farmers operating in the provinces of Brescia, Piacenza and Cremona.

Thanks to a state-of-the-art Production Plant endowed with a technologically advanced machinery equipment for Cutting, Grating and Packing, along with a 20.000 sq. mt temperature-controlled warehouse for the ripening and storage of our cheese, Ca.Bre Casearia Bresciana’s annual output is up to 70.000 wheels of Grana Padano and 30.000 quintals of Provolone Valpadana. These numbers make us stand out as one of Italy’s leading and largest Coop Dairy companies. In Italy as well as abroad the Ca.Bre Casearia Bresciana brand is a guarantee of artisanal, handcrafted Italian gourmet Cheese.

Provolone

Hand-crafted in the North following a century-old expertise from the South...if there ever is a cheese embodying Italy’s profound heritage of local cheese-making techniques…that’s Provolone Valpadana!

Provolone belongs to the ‘Pasta filata’ [Pulled curd] cheese family, an exquisitely South Italian specialty. What makes 'Pasta filata' cheese unique is the velvety-soft, malleable texture: basically rindless when fresh, the paste evolves into hard, dry and compact when ripened. Provolone is a whole-milk cow cheese with a smooth, thin rind, produced in the Po River Valley area (Lombardy and Veneto regions). The main divide in the Provolone family is between the ‘Dolce’ (Mild / Fresh) type, produced with pasteurized whole cow milk and calf’s rennet, and the ‘Piccante' type (Spicy Hot / Mature), produced with raw cow milk and goat or lamb’s rennet, ripened for minimum 6 months and up to 1 year. The taste of Provolone varies greatly: the 'Piccante' is sharp and intense, while the 'Dolce' has a mild, creamy taste. Provolone comes in a dazzling variety of shapes, weights and external decorations, making it a delight for the eyes before it even touches your mouth. Capable of melting quickly when heated in the oven or on a grill...Provolone is one of the most versatile, popular cheeses for cooking, always high in demand by restaurant Chef as well as the Food Industry.

provolone

Grana Padano DOP

The King of cheeses…the cheese of Kings! Grana Padano is the single most-trade and most-consumed D.O.P./P.D.O. (Protected Denomination of Origin) food specialty worldwide. Everybody knows Grana Padano and everybody has savoured a chunk at least once. A unique, unmistakable cheese, starting from the iconic ‘round wheel’ shape and ending with its sultry, lingering taste.

Produced in the Po river valley since the XII century, Grana Padano derives its name from the granular yet compact texture (‘a grana’), and ever since the Middle Ages it has delighted the palate of gourmets around the world with its rich golden yellow colour and its warm, complex, fruity aroma. Grana Padano DOP hails from a limited geographical zone encompassing 32 provinces across 5 regions of North Italy (Piedmont, Lombardy, Veneto, Trentino-Alto-Adige and Emilia-Romagna).

It is made with 100% cow milk from two daily milkings, partially skimmed through the natural rising of the cream in thermo-regulated inox tanks. The milk is pumped into traditional double-bottom copper cauldrons, where only two wheels (35 Kg/each) are obtained from no less than 1.200 liters of milk. The milk is heated up to 31-33° C degrees and inoculated with calf’s rennet to kick start the coagulation. The curd is broken and cooked at 53-56° C and constantly stirred. When the curd grains bind together and settle at the bottom of the cauldron, the cheesemaker start harvesting the soft paste using a large-size cheesecloth, and press it into the characteristic wheel-shaped moulds. Two days after the cheese is produced, the whole wheels are dipped into a solution of water and sea salt. The salting phase last between two and three weeks, depending on the type of brine and the size / weight of the wheels.

After the salting phase the wheels are transferred to the “hot room” or heating area, where they are left for a few hours to dry. At this stage, Grana Padano is ready to be moved to the ageing warehouse and stacked on the shelves. The ripening process takes place in well-insulated conditions, thanks to modern HVAC systems controlling the temperature, the humidity and the ventilation. During the long ripening period, Grana Padano undergoes many key changes (both physical, chemical and microbiological) which are reflected in its final organoleptic characteristics. The wheels are checked, cleaned and turned upside down once every two weeks. These operations, once done by hand, are performed today by brushing machines and automated turning equipment.

grana-padano

Real Cabre

Real Cabre is the last-born in our cheese range…A hard Italian cheese made from 100% cow milk, ripened for 6 months that comes in a handy, family-sized 2,0 Kg format. Real Cabre is our ‘baby Grana’ in that it goes through the same production cycle as Grana Padano DOP and it delivers a semi-hard, grainy texture with a well balanced, long-lasting taste. An innovative cheese that will delight both the casual consumer and the expert gourmet accustomed to the intense taste of mature cheeses.

real-cabre