Parmigiano Reggiano - tradition, family, and quality
Parmigiano Reggiano DOP
Parmigiano Reggiano DOP It’s much more than a cheese: it’s a symbol of tradition and passion rooted in history. The first references date back to the 14th century, when Boccaccio mentioned it in his famous Decameron. Since then, this unique product has continued to tell its story of simplicity, nature, and artisanal mastery.
Our artisanal dairy
In our small family dairy, we devote ourselves every day to the ancient knowledge of master cheesemakers. We produce a maximum of 12 wheels a day, because we believe that true quality comes from care and attention to detail. Every wheel of Parmigiano Reggiano we make is the fruit of patient and passionate work, passed down from generation to generation.
From fresh milk to cheese
The magic of Parmigiano Reggiano comes to life at first light, when we collect fresh milk from small local farms. Strictly adhering to the DOP regulations, processing begins within an hour of milking. The milk from the morning and evening before is poured into traditional copper vats, where approximately 550 liters are used to make a single wheel. Curdling occurs naturally thanks to rennet and whey starter, rich in natural lactic acid bacteria. The master cheesemaker breaks up the curd using a spino, an ancient traditional tool, and begins the cooking process at approximately 55°C. After fifty minutes, a compact mass emerges from the bottom of the vat, becoming two identical wheels of Parmigiano Reggiano.
Identity and maturation
Each wheel is wrapped in linen cloth, transferred to the mold, and marked with a casein plaque containing all the information relating to the production chain. Next, the marking band, using “thorns” on the surface, embosses the month and year of production, the dairy’s serial number, and the famous “Parmigiano Reggiano” lettering in low relief. After a few days, the wheels are immersed in water and salt for salting, the final step before the long aging process. Time thus becomes our ally: a minimum of 12 months, but often up to 24, 36, and 50 months, to enhance the inimitable aromas and textures.
The Consortium's guarantee
From production to tasting
After the long maturation process of Parmigiano Reggiano DOP, our wheels are finally ready to be tasted. At our family-run artisanal dairy, we offer an exclusive experience: guided tours with tastings, allowing you to discover the magic of tradition firsthand and savor the quality that sets us apart.
Want to learn more? Come visit us!
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