News from Botalla Formaggi
25th November 2004
Italy’s National Rugby Team visits Botalla Formaggi
The national rugby team’s well-wishing visit to Botalla Formaggi’s cellars.
A large number of the team visited the company and tasted some of our typical cheeses and the new Sbirro.
This well-wishing visit was in occasion of the friendly match against the United States’ national team, which finished with a clear 42-25 victory for Italy.
26th October 2004
A success for SBIRRO at the “Salone del Gusto” international gastronomic exhibition.
Once again, Turin has been the "Capital of Taste".
From Thursday 21st to Monday 25th October, the fifth edition of the Salone del Gusto, organised by Slow Food and Regione Piemonte took the best of Italian and international wine-and-food production to the Lingotto exhibition centre, with over 150 countries from 5 continents and over 5,000 producers and operators from the agricultural and food sector. Some of the best-known flavours and delicacies as well as traditional products were there for the joy of visitors’ eyes and palate.
The exhibition represented an important showcase for producers from Biella helping to support an important productive sector.
We are here because it is vital to make our production known in all its forms.- says Andrea Bonino, commercial manager at Botalla Formaggi - Today we are introducing a new product, SBIRRO, cheese made with beer, which in the last few days has gathered the consent of many operators in the sector as well as the press.
Also at the Salone del Gusto to introduce SBIRRO, was Menabrea’s Managing Director Franco Thedy, who came to Turin to promote this unique product, result of a wholly Biellese collaboration.
16th-17th October 2004
Botalla Formaggi inaugurates is new maturing cellars
Botalla Formaggi inaugurates is new maturing cellars.
The new natural cellars are lined with cork so as to guarantee a constant microclimate for the maturing of the cheeses on fir-wood boards.
This enlargement allows Botalla Formaggi to mature up to 100,000 cheeses.
Numerous local and regional dignitaries were present at the inauguration on Saturday 16th.
To mark the occasion, on Sunday 17th, in cooperation with Casificio Valle Elvo, Botalla Formaggi organised guided tours of the cheese factory and the maturing cellars.
More than 600 people took part in the initiative, tasting cheeses from both Botalla and Valle Elvo.
10th October 2004
SBIRRO is born
A new tasty morsel is coming to our tables.
A speciality created through the experience and excellent craftsmanship of Biella, the result of the collaboration between
Botalla Formaggi e Birra Menabrea.
Sbirro is produced by craftsmen using milk from Biella (from the Pezzata Rossa di Oropa and Bruna Alpina breeds of cattle) and Menabrea beer, which for two consecutive years won the “World’s Best Pale Lager” prize.
Sbirro is matured in natural cellars.
Cheese production is an important tradition in Biella and comes from the great experience handed down from generation to generation to this day.
Botalla Formaggi has interpreted Biella’s cheese-making tradition in the best possible way with the creation of Sbirro, the cheese made with beer, representing the cult and culture of the territory’s food and wine customs.
Sbirro will be introduced at Turin’s “Salone del Gusto” gastronomic exhibition, from 21st to 25th October, where Botalla Formaggi will have its own stand. Again this year, Turin’s exhibition will provide the chance to get to know and taste traditional Italian gastronomic products, including typical cheeses from Biella, especially Sbirro, the cheese made with beer.
Botalla Formaggi identifies itself in the central themes of the exhibition, particularly those concerning the increase in the value of traditional products.
The productive choice which inspired Botalla and Menabrea is geared towards maintaining traditional production: in fact, only fresh milk and rennet from Biella, and Menabrea’s amber-coloured beer are used in production.
Without this Sbirro would not achieve the aromatic balance which makes it unique.
19th - 22nd September 2003
We will see you at CHEESE 2003, stand H20
Cheese is the best-known international exhibition dedicated to cheese and milk in all its forms.
Starting Friday 19th and continuing until Monday 22nd September, the town of Brà (province of Cuneo), headquarters of the international movement Slow Food, will be transformed into a great market, one of its kind, where it will be possible to find quality cheese products from all five continents.
BOTALLA FORMAGGI could not miss the event!Come and meet us at STAND H20 in piazza Carlo Alberto.
We will show you our range of Tomas, our traditional methods for maturing cheeses along with a preview of our latest products.
BOTALLA FORMAGGI Cheese 2003 will be this and more: an unmissable date which brings together pleasure, knowledge, taste and discovery.
Our well-established experience in making quality Tomas finds a new guise in this cheese made with sheep’s milk.
This cheese, thanks to the particular way in which it is made, acquires a pleasantly intense and characteristic flavour.
It is a semi-cooked cheese with a cylindrical shape and rustic-looking brown-coloured rind and soft paste with widely-dispersed tiny holes.
It comes from cow’s milk and, after maturing for 60 days, acquires an intense flavour with a fragrant and characteristic aroma.
The dairy tradition since 1947
