Security and quality

For those of us who keep our health close to heart

What do we think it is the quality of a good cheese? Its goodness, certainly; its nutritional capacity, that we, as consumers, value so highly; but certainly also safety in how its made, which means hygiene and health for all of us. In short, we want the cheese we eat to be well made, in a clean space, by skilled people, able to watch with care and stop any possible pollution on the spot.

For years, the European Union has made food safety one of its crusades and so its member states have become one in wanting to protect their citizens from modified foods and less-than-ideal hygiene. The protection of health, first of all, dictates the various regulations, food codes and packets of good hygienic practice, and this motto has been fully embraced by the Consorzio Tutela Provolone Valpadana. That's why the cheese makers, the dairy operators and all the way to those who sell Provolone Valpadana PDO have declared war on possible sanitation-hygiene dangers that can also unintentionally create imbalances in the cheese and risk our health. The key lies in the responsibility assumed by each person who produces, transforms, transports and packs Provolone Valpadana PDO.

Thanks to the European Union and its age-old precepts, these people know how to do this because they are bound to a work program that teaches them how to avoid dangerous mistakes. The most important one is the HACCP, an acronym that won't impress the uneducated, but is well-known by those who work in food processing and which teaches you to recognise all the cases and moments when, in every task, the cheese could be spoiled and the seriousness of that risk.

And then there are the regulations that indicate how to make every piece of cheese "traceable", so that you can rebuild backwards all the stages, from the dairy counter to the milking of the milk with which it was made, so as to not miss the clues of possible failures. With these guides, how can you not rest easy? Rest even easier because on closer inspection, in addition to knowing for sure where and how to prevent cheese trouble, those who make Provolone Valpadana PDO are not spared from frequent and surprise inspections. Therefore "self-control" and "verification" (also done officially by competent bodies that certify quality) are the watchwords for those who want to do well. And now Provolone Valpadana PDO has provided an important guide: the "Good practice manual", which explains how to produce a wholesome and healthy cheese.

Good practice manual

The manual contains guidelines for the implementation of a self-controlled health and hygiene corporate system for manufacturing and marketing "pasta filata" (spun paste) Provolone Valpadana PDO cheese.

Download the Manual in PDF format
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