Our Parmigiano Reggiano
Parmigiano Reggiano and its territory: an unbreakable bond
For a cheese to be called Parmigiano Reggiano, it must be produced entirely and exclusively within the provinces of Parma, Reggio Emilia, Modena, Bologna (west of the Reno River), and Mantua (east of the Po). The inseparable link between the cheese and this unique area lies in the specific climatic, biological, and natural conditions, established by rigorous standards, that give Parmigiano Reggiano its distinctive flavour and aroma.
Located in the province of Reggio Emilia, our dairy strictly follows the guidelines set by the Consortium. This is why we don’t just promise quality — we guarantee excellence.
Production process
Each evening, the milk from the last milking is left to rest until the following morning, when it is skimmed and blended with the whole milk from the first milking of the day. The mixture is poured into large copper vats where, after the addition of natural rennet and whey starter, coagulation occurs in around ten minutes. The curd is then broken into tiny granules using a traditional tool called “spino” and heated to 55°C. At this stage, the curds are separated into two cheese wheels, which are placed in traditional moulds. Finally, each wheel is marked with a unique number, the date of production, the dairy’s registration code, and the dotted inscriptions around its circumference before being salted.
Maturation
Once production is complete, the wheels are placed on wooden shelves in warehouses with controlled temperature and humidity. Here the maturation process begins and lasts a minimum of 12 months. During this time, each wheel is regularly cleaned and turned to ensure even maturation. The rind, which forms naturally and is entirely edible, protects the inner part of Parmigiano Reggiano. As the weeks go by, the aroma and flavour become increasingly rich, intense, and complex, while the texture turns crumbly and grainy.
Fire branding
After the first 12 months, experts from the Consortium carry out a quality inspection. . Using a small hammer, they check the internal structure of each wheel by listening to the sound produced during tapping. Cheese wheels that pass the test are marked with a branding iron and the DOP certification, and may continue maturing for over 30 months. Those deemed unsuitable are stripped of all identifying marks and dotted inscriptions. This branding stage is the most delicate and crucial, as it defines and safeguards the quality standards of Parmigiano Reggiano.
Parmigiano Reggiano online sale
Discover the authenticity of our DOP-certified cheese and savour the richness of its different maturations. Bring true Italian tradition to your table: visit our shop and order your Parmigiano Reggiano today!