Parmigiano Reggiano is one of the best and oldest cheeses in the world.
We make Parmigiano Reggiano every day in the vast rooms of our dairy, just as it has been
Our extraordinary journey comes to an end in the warehouses where we
We are confident that the cheese we sell to our customers is
Our farm operates
We benefit from the vital support of our experienced staff who work with us in our dairy: a master dairyman and his apprentice, who help us turn our milk into about fifteen wheels of cheese every day. Find out how much work goes into making a single morsel of this precious cheese!
The main ingredient is obviously the milk produced on our farm.
The morning’s milking is poured into
The milk is heated in these large copper vats until it reaches the right temperature.
The rennet and the temperature work together and change the consistency of the milk, turning it into something that resembles yogurt: the dairyman gently touches the curds to decide when they are ready and then crumbles them into tiny fragments called grains with
The curds are now cooked so that the grains settle at the bottom.
The dairyman then skilfully collects them and divides them into two parts, compacts them and wrapped in
The muslin cloth and its precious contents (about 100 kg, giving us two wheels of Parmigiano-Reggiano) is first hung on a crossbar and then put into the "
The wheel will only be marked with the "Parmigiano-Reggiano" name, the indication of the month and year of manufacture, the number
After the time has passed needed to give Parmigiano Reggiano its well known shape, the fresh cheese undergoes a
We are very proud of our warehouse that can store several thousand cheeses at once at various
The wheels are left to rest on wooden shelves: the young cheese is pale in colour, turning it into its unmistakable beautiful dark beige as it dries and the crust forms.
We have wheels in our warehouse aged for between 12 to 36 months: The most popular Parmigiano Reggiano among our customers has been left to age for 24 and 30 months respectively.
Did you know that the crust of Parmesan cheese is natural and
As it ages, we pamper each of our Parmigiano Reggiano wheels: they are
This tapping of the wheels with the hammer is called "
After it has passed our controls and the prescribed tests, every wheel
As we mentioned before, only the wheels that have been proven to comply with the regulations are approved and branded; any wheels that do not come up to expectations have all their markings and dotted logo removed, to make sure