Parmigiano Reggiano

Still today, as in the past, the production of Parmigiano Reggiano requires experience, care and passion.

It is more than 8 centuries that Parmigiano Reggiano is produced by dairymen following the same production steps.

Fresh cow milk is put into the copper cauldrons together with the previous evening milk (partly skimmed); milk curdles at an always controlled temperature and it becomes a compact mass, which is finally divided into 2 parts to be put in bind.

Some days later, the cheese is immersed in brine (a solution of water and natural salt); at the end of the salting, wheels are ready to be aged: then, only patience and care of the warehouse over the wheels (which need weekly cleaning processes) are requested.