Our land

Where does the excellence come from?
Just like all PDO products, Parmigiano Reggiano making undergoes rigid regulations to ensure its quality: ingredients, sanitary measures, processing and maturation protocols, but, as it happens with others handmade products, not all Parmigiano Reggiano is the same…
The difference is in the skills of cheese makers, whose work is entirely driven by passion and completely handmade, as in the skills of the cooperative associated: they don’t use intensive farming for their cows, and more importantly, they raise them on our land.

Far from the city, from valleys rich of spring waters and woods
The Battistero Parmigiano Reggiano and other products come from milk of cows raised exclusively in Val Ceno and Val Pessola, a “strategic place”, far away from plants and city pollution: quality characterizes also fodder they eat, water they drink and air they breathe. All these things work together to give our cheese its unique taste. The dairy itself is committed to using clean energy, so that the natural legacy they inherited will be undamaged.

Thanks to the peculiarities of this territory, our Parmigiano Reggiano has obtained the label “Quality Project - Mountain Product” from the Consortium: a project whose aim is to preserve and enhance the uniqueness of agri-food products from mountain areas.


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