Our centuries-old tradition consists of converting milk into an internationally famous product that boasts good nutritional value: Parmigiano Reggiano. The process starts in the draining room where milk is skimmed and where some whole milk is also added, then continues in our 40 double boilers where it is processed by hand. The milk is then poured into plastic moulds (cheese hoops) which give it its particular round shape and after two or three days it is then transferred to a steel container. A couple of days later, the containers are then moved to the ‘salatoia’, where they remain for about three weeks. Finally, we place it in the ‘hot room’ and when it is ready we move it to our warehouse for aging.

The approximate 18,000 Parmigiano Reggiano wheels we produce each year are created as so: though the careful selection of milk from cooperative farms and the methodical work of the dairy staff.