Parmigiano-Reggiano cheesemaking is a labor of love in the preservation of local Emilian traditions. Our passion for this process has been recognised with many honors and awards over the years.
Of utmost importance is the quality of the milk, which is harvested twice daily from cows who are fed fodder from specifically maintained meadows.
The conservation of Emilian country meadows is environmentally important for the survival of a diverse array of flowers. The native grasses in the fodder give the milk a unique and distinct taste, contributing to the combination of ingredients that make Parmigiano-Reggiano the king of cheeses.
The delicate balance of a few local ingredients, generations of experience in cheesemaking, and a lengthy ageing process all contribute to the character of a cheese that smells and tastes of the Emilian countryside.
The result is an exceptional product with an unmistakable taste and extraordinary nutritional qualities, which make it suitable for any kind of diet and for daily consumption. With ages ranging from 12 to 24 to 30+ and 40+ months, it is a cheese that can adapt to many recipes and needs.
Visit our “Photos” page to see more on the process of making our award-winning Parmigiano-Reggiano