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
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
Our cheese is aged for a minimum of
The Parmigiano Reggiano cheeses in our warehouses are available at a variety of ages : starting with the
Like many other farms, we use the system of
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.
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?
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!
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