Later we mature the product in a warehouse of maturation.
Our Parmigiano Reggiano is made only with milk from our cows Italian
Holstein Frisian, born and lived in our small farm.
Everything happens on our farm; hay they eat our livestock, milk
producing, transformation processing into cheese, the sale of
our product. We are producers of Parmigiano Reggiano for over
40 years. Today, our product comes into some of the best shops,
restaurants and hotels worldwide.
We
feed our cows with a very special and specific diet (in accordance
with the specification of the Parmesan Cheese Consortium) consisting
mostly of hay to stable centennial meadows that contains herbs
and essences today unknown and unavailable in most lawns sown
'recently; plus corn flakes, barley, oats, dried beans and soy,
providing a rich, flavorful supermilk that accentuates all the
goodness of what Parmesan can be.
The whole production process is strictly artisanal.
Our wheels of Parmigiano Reggiano when he reaches 2 years old
are retrained by Experts Recognized Association (Consortium Parmesan
Cheese) and only the exceptional wheels and proper maturation
are marked with the second mark "EXTRA", and only the
best at this point reaches 3 years or 4-5-6-7 years of seasoning.
The result is extraordinary: full flavor, perfect texture, incomparable
satisfaction. Recently we have provided a bit of 10 years old
Parmesan. We also produce butter from pasteurized cream outcrop.
