Even though it contains only milk, salt and rennet, and even though it is processed according to the strict requirements established by the Consortium, each type of Parmigiano Reggiano is different from the others.
Its uniqueness depends on where it is made and who makes it.
We owe the high quality of our cheese to:
A clean environment
To make Parmigiano, we use milk from cows raised exclusively in Val Ceno and Val Pessola: the area is full of water and woods, away from urban pollution. We do so because the quality of air, water and soil is essential to allow us to obtain the unique flavour of our cheese.
Part of the hay that we feed to our cows comes from uncultivated meadows. Such areas improve the quality of the soil and protect the biodiversity; they include wild strawberries, mint, thyme, marjoram, garlic, wild orchids, sage, buttercup flowers; the scents and flavours of all these plants leave traces in the milk and in the cheese.
Our members’ farms are certified by the Consortium for Animal well-being and subject to controls by external entities: the quality of our products depends on the conditions of our cows.
We know our animals by name and treat them as well as we can, since that is the only way to make the most of what they give us.
Short supply chain
We are more than producers: we are also farmers and breeders. We personally look after each stage of the production process, we rely on expert cheesemakers who turn milk into cheese with passion and according to our traditions, and we sell our products directly.
We are farmers, breeders and keepers of the natural environment. We use renewable power sources for our processes, in order to respect the environment and preserve the natural heritage that we inherited from those who lived before us.
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