OUR PRODUCTS

It takes 500 litres of milk supplied by our cows, whose diet consists mainly of the hay we grow ourselves, to make a single wheel of Parmigiano Reggiano cheese, whose weight can vary from 33 to 40 kg.
As a result we can guarantee the constant quality of our cheese and its unique flavour, one that can only be achieved if a product is wholesome, contains no additives and was made with love.

It contains concentrated levels of protein, vitamins, calcium and minerals, making it a healthy and balanced food, ideal for all ages and for any situation. It is often recommended in case of special dietary requirements and for infants.
Our Parmigiano Reggiano is completely sugar-free and is suitable for lactose intolerant diets.

Our cheese is aged for a minimum of twelve months< according to the regulations set down by the Parmigiano Reggiano Consortium.
The Parmigiano Reggiano cheeses in our warehouses are available at a variety of ages : starting with the 12 month old cheese that is soft and delicate and tastes milky; the 18 and 24 month old cheese whose sweet, fruity notes make it ideal as an appetiser or for grating; the 30 month old cheese that has a strong and complex flavour, and the 36 month old cheese.

THE SEALS

Like many other farms, we use the system of three coloured seals to make it easier to identify the different ages of our Parmigiano Reggiano.

CRIMSON LABEL

aged for more than 18 months (maturo - mature)

Parmigiano aged between 18 and 22 months is a great table cheese. It is excellent cut into cubes as an appetiser, served with crudités or fresh fruit. The flavour of this Parmigiano is suave, you can still taste the milk and it has a delicate and crumbly consistency. The right wine? A fine, dry white is the perfect choice.

SILVER LABEL

aged for more than 22 months (vecchio - old)

After 22 months, the flavour of Parmigiano starts to become stronger, with notes of melted butter and fresh fruit. Cheese left to age for between 22 and 30 months is ideal for adding extra flavour to pastas and soups. It is also a lovely way to end a meal, cut into slivers with some fruit: how about trying it with figs and a nice glass of red wine?

GOLD LABEL

aged for over 30 months (stravecchio - extra old)

This Parmigiano has a bolder flavour and reveals a wide variety of aromas. On the palate, the cheese is dry and grainy, tickling the taste buds. When Parmigiano is left to age for more than 30 months, it is transformed and becomes a truly magical sensory experience, best savoured with a few drops of saba or Traditional Balsamic Vinegar or with some honey or a fruit compote. The best wine? We suggest a fine, full bodied red!

WE ARE PROUD OF WHAT WE MAKE

Our know how and our experience have been passed down from father to son for three generations, and are an essential ingredient of our Parmigiano-Reggiano, whose taste, aroma and fragrance put it in a class of its own, over and above the already exacting official standards demanded of this cheese.
When we make our cheese, we watch over it vigilantly every step of the way, and we are proud of what we do. Our pride is not limited to the selection of the individual wheels or to compliance with standards, but is due most of all to important elements like:

OUR PRINCIPLES

Using the latest technology is important for any farmer who wants to expand, like using the latest equipment and the most sophisticated systems to control the production chain, both as regards crops and livestock.
Safeguarding the health of our animals is top priority in all our business decisions and is vital if we are to continue to aim for the highest quality standards.
We want to offer our customers superior quality Parmigiano-Reggiano that can only be made with a short supply chain like ours: "from the hay to the cheese".

Dante Dall'Aglio
General Manager