1.0Battistella Formaggihttps://battistellaformaggi.it/en/Developerhttps://battistellaformaggi.it/en/author/developer/rich600338<blockquote class="wp-embedded-content" data-secret="U3ttUGTGxz"><a href="https://battistellaformaggi.it/en/production-and-curing/">Production and Curing</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://battistellaformaggi.it/en/production-and-curing/embed/#?secret=U3ttUGTGxz" width="600" height="338" title="“Production and Curing” — Battistella Formaggi" data-secret="U3ttUGTGxz" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://battistellaformaggi.it/wp-includes/js/wp-embed.min.js </script> Production and Curing OUR PRODUCTION Constant improvement and experimentation The Battistella family’s tireless quest for new flavours and combinations has led us to create new cheeses with original new flavours: Treviso wines, beer, balsamic vinegar, horseradish, hay, truffle, coffee, rum, whiskey, almonds… with a result that’s shared by all our products: unparalleled deliciousness. Curing cheese is a process that aims to bring out the intrinsic characteristics of both the chosen cheese and the product combined with it. From initial idea to development of the finished product, creativity and passion are not only our guiding lights but, above all, the reason…https://battistellaformaggi.it/wp-content/uploads/2022/12/foto-prodotti.jpg