We could double our production but we have chosen not to do. .
We feed our cows with seasonal forages,
which means low quantities of milk produced but of the highest quality ,
and this guarantees a long and healthy life to the animals.
We are green and we are proud of it.
The high quality of our milk allows us to reach high agings with an intense and delicate flavour.
Near their monasteries in the area of Parma and Reggio Emilia, 9 centuries ago the Benedictine and Cistercian monks spread the production of a hard cheese, obtained through milk processed in large boilers ... THE PARMIGIANO REGGIANO "IS NOT AN INDUSTRY PRODUCT, IT’S ALL ABOUT ARTISANS"
How is it done? The success of Parmigiano Reggiano depends on the quality of the raw material, milk, which is as fundamental as the skill of the cheese maker.
And in order to get it, dairy cows are fed in compliance with a strict regulation that prevents the usage of silage fodder and fermented food in their diet.
Constant checks are also carried out with the aim of maintaining high quality, preserving the unmistakable characteristics of Parmigiano Reggiano and confirming its uniqueness: a 100% natural product, made only of milk, rennet, salt, without the addition of preservatives or additives.
The milk of the evening is stored until the morning in large tanks, where the outcropping of the fatty part takes place, and is used for the production of cream and butter. Once skimmed, it is poured into the inverted bell-shaped copper boilers, and worked together with the milk of the morning. The addition of natural rennet and grafting serum, rich in lactic ferments obtained from the processing of the previous day, allows the natural coagulation of milk.
The curd is cooked under controlled temperature, at the end of which the casein grains are collected on the bottom of the boiler and compacted to form a mass that is divided in two parts.
On the round part of the shape, a special band marks the month and year of production, the unmistakable ‘Parmigiano Reggiano’ in dots, and the serial number that distinguishes the producer. Each form is then placed in a solution of water and natural salt, to finish the aging through salting by absorption.
After 12 months of seasoning, there is the first check by the experts of the Consortium of protection, which will decide if that product will be suitable for a longer seasoning that will give it the definitive title of Parmigiano Reggiano, the "King of Cheeses". Only after this control, an indelible mark is printed with fire on the forms that correspond to the quality requirements, which is the symbol of the absolute guarantee on the product.
Parmigiano Reggiano is an extraordinary ally for health and psycho-physical wellbeing.
One hundred grams of Parmigiano Reggiano assure 85% of the daily requirement of phosphorus and are sufficient to completely cover the calcium and vitamin B2 requirements. For this reason, as well as for its easy digestibility and low cholesterol content, it is an indispensable food in the diet of children and the elderly to contain and prevent osteoporosis.
NUTRITIONAL VALUES
FOR 100GR. OF PRODUCT
| Energy value: | Kj 1671 -Kcal 402 |
| Fats, of which: | g. 30.0 |
| Saturated fatty acids: | g. 20.0 |
| Carbohydrates, of which: | g. 0.00 |
| Sugar | g. 0.00 |
| Proteins | g. 32.0 |
| Salt | g. 1,6 |
- Parmigiano Reggiano is an important source of calcium, a fundamental element for the growth and maintenance of skeletal health which is lacking in many diets: a dose of 40 grams assures more than 50% of the daily requirement of this precious element
