Our cheese has a high percentage of minerals, including the majority calcium phosphate, which is a source of immediate assimilation and maintenance of the calcium necessary for the development and preservation of bones and teeth.
High biological value proteins, with their 9 essential amino acids and highly bioavailable calcium, help keep pregnant and breastfeeding women healthy.
Proteins, calcium, minerals and vitamins are also essential for the growth and proper development of the child.
Our cheese is ideal for athletes because it has a high protein content, essential for muscle growth and recovery. Rich in calcium and minerals such as phosphorus, potassium and magnesium to support bone health and replenish mineral salts lost during exercise.
It provides long-lasting energy and maintains electrolyte balance thanks to sodium and potassium. Finally, the antioxidants present help reduce post-workout oxidative stress.
TUTTO ITALIANO is beneficial for the diet thanks to its high content of intact and high quality proteins, which promote the sense of satiety and the maintenance of muscle mass. It is low in carbohydrates, so it keeps blood sugar levels stable.
Rich in calcium and other vitamins and minerals, it supports bone health and various metabolic processes. Its natural absence of lactose makes it easily digestible and suitable for intolerant people.
Our cheese can help prevent certain cardiovascular diseases and osteoporosis, being an excellent source of high-quality protein and calcium, essential for bone health and proper muscle function.
It contains healthy fats, including short-chain fatty acids, which can have beneficial effects on metabolism. In addition, it is rich in bioactive peptides, which have been associated with antioxidant and antihypertensive properties.
Studies suggest that moderate consumption can contribute to the reduction of blood pressure and improve blood circulation and kidney health, thanks to the presence of substances that help relax blood vessels and its -20% salt content compared to other aged cheeses.
Well-being and health
Features
Features
Autochthonous lactic ferments: the natural whey starter
The uniqueness of our cheese also lies in the addition to the milk of a selected culture of native lactic ferments, lactobacilli, present in fresh milk and grown by cooling the cooked whey from the processing of the milk of the previous day
Features
VEGETABLE coagulating enzyme!
In the preparation of the curd we use, instead of animal rennet, a coagulating enzyme obtained from some species of mushrooms, therefore also suitable for vegetarians.
This particular coagulant, patented for our cheese, accentuates the aroma and sweet taste during aging, accompanying the evolution of the cheese's structure from compact to grainy, crumbly.
Features
Preservative-free
We do not add lysozyme, an antibacterial preservative and allergen, obtained from egg whites that is normally used in other aged cheeses, thus promoting the full development of all native milk enzymes.
Therefore, TUTTO ITALIANO cheese is suitable for early childhood nutrition. In addition, its absence is essential for the destination of whey for FOOD use.
Features
Reduced salt content
TUTTO ITALIANO cheese has been designed to have a reduced salt content compared to the average aged cheese currently on the market, with attention to the health of the consumer due to the risks associated with the phenomena of hypertension or increased release of calcium from the bones.
Features
Nutritional and biological value
TUTTO ITALIANO cheese has exceptional nutritional and biological properties:
- The protein is natural, intact, not denatured by milk pasteurization, and highly digestible
- Fats hydrolyzed into glycerin and fatty acids from which the aroma and flavor are derived
- Main FAT-SOLUBLE vitamins are vit. A about 430 mg./100g, vit. D , vit. E, vit. K
- WATER-SOLUBLE vitamins vit. B1, vit. B2, B6,B12, vit. PP, pantothenic acid, folic acid, vit. H
- Mineral salts consisting of calcium readily assimilated about 1155mg/100g, magnesium, potassium, chlorine, phosphorus as calcium phosphate about 690mg/100g, sodium, sulfur.
- A study published in the American Journal of Clinical Nutrition claims that eating aged cheeses increases good HDL cholesterol, considered a great cardiovascular ally.
Features
High digestibility
The production process with low-temperature thermization, standardization of fat, use of selected native enzymes, coagulating enzyme, in addition to giving a characteristic sweet taste, make it highly digestible, with a vital active microbiota that promotes the development of intestinal flora.
Features
The maturation of our cheese
TUTTO ITALIANO cheese is derived from unpasteurized milk, where the casein micelles are kept intact to give the cheese a granular, uniform, finely grainy structure and to promote digestion and rapid absorption into peptides and amino acids.
