Cheese maker Bassi
(Milano in Italy)
Water revitalisation gives Italian cheese products a special kick
Daniele Bassi from Milan could not believe it: “I was really surprised at first. And I couldn't believe it at all because it seemed impossible from a logical point of view. I didn't think it was possible for something like that to work.
From the very first time we used the Grander system, we found an improvement in the production of our milk and cheese. The bacteriological properties were a lot better, too. The cheese and milk have more flavour and a better taste. The product is completely different to what it was in the past.
Since the milk has been revitalized using the Grander method, the speciality cheese of the Bassi company has a more balanced acid curve. Our cheese also how has a natural taste which is pleasant to the palate and which does not produce any unpleasant aftertaste. Experts taking part in the regular tasting sessions noticed the difference immediately.
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