Production cycle

In our company, as in all those responsible for making the famous cheese, Parmigiano Reggiano is made according to a template established about 1000 years ago.
Our strength lies in the fact that we personally follow the entire production chain, which is structured as follows:

WORKING THE LAND:
The company owns about 300ha, farmed according to organic methods (ICEA certified), from which we get sufficient fodder to satisfy the food needs of our cattle.
The crops cultivated on our land are, in order of yield: alfalfa, meadow grasslands, mixed herbals and wheat, for rotation with the “alfalfa” and for the production of organic flour to sell in our shop.
Meadow grasslands: they feature plant biodiversity that is unique in the world. They have ancient origins on the land near the river Enza and are, without a doubt, the bond that unites the production of Parmigiano Reggiano with our territory.
The 63 plant species per square metre of the meadow grasslands determine important variations in the diet of our dairy cows, according to the season, affecting, in particular, the fatty part of the cheese, the one that manifests itself in the taste and smell of Parmigiano Reggiano.
Lactic acids that destroy pathogens in 48 hours and the enzymes that contribute to the degradation of casein to peptides and amino acids are transmitted from the fodder of our lands, through the feed for cows; the enzymatic process allows the cheese to be matured for a long time and provides multiple benefits as it helps the integration of minerals and minimises or wipes out the effects due to intolerance / allergies.
The enormous significance of our meadows is further emphasised by the fact that, thanks to the absence of invasive machinery and the use of pesticides or fungicides, some animal species, such as insects, micro-invertebrates and birds such as swallows, larks, woodpeckers and lesser kestrels have been preserved.

REARING CATTLE:
About 800 Friesian dairy cows of different ages are reared on the farm, in a highly professional environment to ensure a high level of animal welfare is achieved.
Our cows are fed according to the specifications of the Consortium, which prohibits the use of fermented or silage food, to avoid having to correct the milk with additives against harmful spores that would, inevitably, develop.
The dry feed given to our animals is based only on grains and other plant species authorised by the Consortium, but meat and / or fish meal is prohibited.

MILK PROCESSING:
All the milk produced per day by our cattle, about 350 are milked every day, is used raw, without being subjected to heat treatments of any kind and stored at a temperature not lower than 18° C before cooking, to produce the famous Parmigiano Reggiano.
Our cheeses are matured in the warehouse for a very long time to allow them to age and ferment. In fact, at the end of one year of life, every single cheese is “espertizzata”, i.e. it is checked by experts of the Consortium and classified based on the absence or presence of any defects within the cheese.
The flame branding, which identifies parmegiano reggiano for everyone, is only placed on “perfect” cheeses or, at best, on cheeses that have only very slight fermentation defects within the grain of the cheese itself.
Our company chooses to mature most of our cheese production for not less than 22-24 months; indeed, much older Parmigiano aged 36 months and even more than 60 months is routinely sold in our shop.

SALE AND MARKETING OF PARMIGIANO REGGIANO:
All our Parmigiano Reggiano production is sold directly by the company, through direct sales to end consumers, small retailers or wholesalers, restaurant owners and admirers of our product, throughout Italy and abroad.