Real Parmigiano Reggiano

Our tradition in Parmigiano Reggiano production is secular.

Way back to 1000 Benedictines and Cistercians friars reclaimed the swamps of the Po Valley and studied a method to turn milk into cheese that could be preserved over time, which would helped them to overcome the winter time and famines.

The monks developed the production of the first farms in the Parma Abbey in the valley between Parma and Reggio Emilia, where the cows fed with local fodder provided high quality milk.

This precious heritage, together with the determination of our producers lead to very rigid laws, including compliance certificates and strict control from the Parmigiano Reggiano Consortium in order to guarantee the authenticity of the product. This was an important goal reached for the Parmigiano, a cheese known worldwide for its exceptional taste.

Our cheese is produced in compliance with a regulation, which provides that our milk must be produced from cows fed with local fodder without silages or animal origins.

Milk is brought to our dairy within 2 hours from the milking and it is used raw, without any additive or heat treatment, it takes 16 lt of milk to obtain a kg of Parmigiano- Reggiano.

Today our dairyman respects the knowledge and the tradition of the ancient methods in order to safeguard the culture of a unique cheese in the world.