Working the land

Our farm owns about 300 hectares of land, all worked according to organic methodology certified by the Institute for Ethical and Environmental Certification (ICEA), and this land produces enough forage for the food needs of all our cows.
Our crops, in order of yield, include: alfalfa, stable meadows, and mixed herbs and wheat, for crop rotation and for the production of organic flours to be sold in our shop.

Our stable meadows represent a plant biodiversity that is unique in the world.

Thanks to our abstention from invasive mechanical processing, and total exclusion of pesticides and fungicides, various animal species are well-protected, including insects, small invertebrates, and birds, such as swallows, larks, green woodpeckers, and lesser kestrels.

These meadows can boast ancient origins on the lands bordering the Enza River, and, undoubtedly, represent a bond uniting the production of Parmigiano Reggiano with our territory.
With their as much as 63 vegetable species per square metre, stable meadows determine, according to the seasons, significant variations in the diet of our dairy cows, influencing, in particular, the fat part of the cheese that manifests itself in the aroma and flavour of Parmigiano Reggiano.

Feeding the cows with local forage promotes the passing on of lactic ferments and enzymes, the former ensuring that pathogenic germs are killed within about 48 hours, and the latter contributing to the breakdown of casein into peptides and amino acids. It is precisely this enzymatic process that enables the long-ageing of the cheese, bringing multiple benefits, such as contributing to the integration of mineral substances, and minimizing or eliminating the effects of food intolerances and allergies.

Cattle farming

Around 850 dairy cows of different ages, all of the Friesian breed, are raised on the farm in highly equipped facilitates that guarantee the highest levels of animal welfare.

The feeding of our cows fully complies with the Consortium for the Protection of Parmigiano Reggiano rules, which prohibit the use of silo-kept or fermenting foods, precisely in order not to have to correct the milk with additives against harmful spores that would otherwise inevitably develop.
The dry matter our animals eat is based exclusively on cereals and other plant species authorized by the Consortium, excluding all meat and fish flours.

Parmigiano Reggiano sales

All our Parmigiano Reggiano is marketed directly by our company, through direct sales.

Our customers are final consumers, small traders or wholesalers, restaurateurs and admirers of our product, both in Italy and abroad. Customers can buy our Parmigiano Reggiano on site, taking the opportunity to visit the company, or via the shop shop on this website.

Milk processing

All the milk produced daily by our cows (around 350 litres) is used raw, without being subjected to heat treatments of any kind, and is, therefore, stored until cooked at a temperature of no less than 18°C.

In our storehouse, our cheese is aged for a very long time. At the end of each year, every single wheel is controlled by experts of the Consortium, and classified on the basis of the absence or presence of any internal defects.
The hot-branding of the rinds, which characterizes Parmigiano Reggiano cheese, is applied by the Consortium only to perfect wheels, or wheels that have only the slightest fermentation defects in the grain of the cheese.

By company choice, most of our production is taken to the mature stage, that is, not less than 22-24 months. Every day in our shop, we sell Parmigiano Reggiano that has been aged for 30 months, and even over 60 months.