To make IL BURRO NOBILE, we only use fresh cream skimmed off the top of milk from the “LattEmilia Supply Chain”, i.e. only from cheese factories that make Parmigiano Reggiano located in the provinces of Parma and Reggio Emilia, which follow a strict protocol regarding the animals’ diet and their well-being, as well as stringent criteria for processing milk intended to make the King of Cheeses.

LattEmilia is an agricultural cooperative company that operates in Reggio Emilia, in the heart of the Italian agri-food sector, a unique region for its microclimate and for the biological characteristics of the “Permanent Meadow”, featuring a high level of grass biodiversity that contributes directly to the animals’ feed ration.
LattEmilia’s main goals include supply chain traceability, guaranteed quality certification for the end consumer, improving production quality and animal welfare, and last but not least, a special focus on the working and safety conditions of its workers.

The supply chain starts from the Permanent Meadow and from crops for pasture which, in line with the LattEmilia charter, must follow very specific guidelines. The dairy cows are guaranteed a natural diet that includes a large amount of fresh green fodder and linseeds. The latter improve the animals’ well-being and the quality of the milk produced.

Being in tune with farmers has always been one of our hallmarks. Over the years, it has brought us to establish increasingly solid trusted relationships, sharing the vision, approach and use of innovative rearing techniques aimed at reducing their intensiveness.

The precious top cream is checked upon entry through precise chemical analysis. It then enters into the processing plant to undergo the first phase, filtration, followed by cooling down to 2°C.

The start of the production cycle requires the cream to have a fat concentration of 40%, suitable for optimal churning. The next phase is pasteurisation, which is needed to remove almost all of the bacterial load, an essential requirement for healthy butter all throughout its life.

“The pasteurised cream flows into the maturing tank where select milk enzymes are added, which have the task of making the cream mature properly both from an organoleptic and a physical point of view. This phase lasts at least 20 hours.

Churning happens through fast beating and simultaneous cooling with water down to 1°C and, just like all other processing phases, it takes place in a closed circuit in machines called continuous churns, which allow the butter to acquire excellent structural and storage qualities.

Il Burro Nobile is lactose-free (it contains less than 0.1% lactose); this helps make it easier to digest and makes it suitable for consumption even by people intolerant to lactose.”

This is a meadow which has not been ploughed or cleared for a long time, even for up to one hundred years. It is left to grow wild, weeds are not killed and no pesticides are used: there are no chemicals or artificial sowing; the spread of species is only guaranteed by Nature. The only farming practices which it undergoes are mowing, irrigation and organic fertilisation with manure. The Permanent Meadow is an ecosystem rich in plant and animal biodiversity.

The fodder produced from the Permanent Meadow, rich in different species of grass that change depending on the mowing season, gives the milk made from the LattEmilia supply chain important nutritional values and a special flavour that can be found in IL BURRO NOBILE.

In Italian, a casello is the name of the old octagonal-shaped building where the Master Cheesemakers used to make Parmigiano Reggiano. The architecture of the casello was strictly linked to the processing that was carried out there: the collection and resting of the milk and its heating for cheese production.

The Casello was built with two main sections: one along the external perimeter and fitted with shelves on which the bowls containing the milk were placed; the other, at the base of the central pillar, where the stove was, with one or two boilers attached to the central pillar. Older casellos used wood fires, but were later replaced by steam.

Ventilation was extremely important for aerating the resting milk, for encouraging the flame in the stove and for getting rid of smoke. This is why the external walls had openings, known as “grills”, in between the supporting pillars.

Many ancient eighteenth-century Casellos can still be seen all around the original Parmigiano Reggiano region, between Reggio Emilia and Parma.

Thanks to the knowledge that is part of our history and tradition and, above all, to recent scientific research carried out by the University of Bologna and by other accredited laboratories through specific analysis conducted on IL BURRO NOBILE, we have found that the product made by processing cream from the milk of cows in the LattEmilia supply chain, almost exclusively fed with green fodder and hay, is an excellent source of carotenoids and vitamin A, vitamin D and vitamin E, a natural antioxidant, and contains a certain amount of selenium as well as small quantities of calcium and, due to the presence of short-chain fatty acids, it is easy to digest, proving to be an excellent source of energy.

The CLAs and Omega-3 found in the milk that we use to make IL BURRO NOBILE are precious help for combating cholesterol and preventing cardiovascular and degenerative diseases, as they help lower

Our deep bond with our region and our respect for ingredients and animals are the starting point for offering the finest quality products every day.

Protecting biodiversity and constant research into new ways of improving and making production more sustainable are the goals that we set ourselves every day and want to achieve.

The LattEmilia supply chain adopts a rearing approach that is more like yesteryear, before the arrival of intensive farming, so closer to the pace of nature and the animal.
 In particular, the cows’ diet is richer in green fodder and this has a positive effect on the animal’s life-cycle, which has a less invasive impact on the ecosystem through a proven reduction of methane emissions and therefore of CO2.

In general, it is a more animal and environmentally-friendly supply chain, so it has a special focus on sustainability.

Furthermore, we have chosen a 100% compostable wrapper for the IL BURRO NOBILE packaging, which can be disposed of in the organic bin.