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Organic Parmigiano Reggiano

Organic Parmigiano Reggiano is produced in the same way as the traditional one, the difference is in the milk: it comes from cattle bred with the utmost care. They are fed with fodder entirely made in the farm, without any chemical fertilizers or pesticides, obtained from natural crop rotation; they graze in the open fields, which allows them long and healthy life, they eat strictly organic food and they get only homeopathic and physiotherapy cures (no antibiotics, hormones or cortisone allowed).

muccaliberaFor this reason our milk is healthier, and as a result our cheese is more natural, with better flavor and taste.
Parmigiano Reggiano is the only cheese in the world which is made out of three ingredients only: milk, rennet and salt, without any preservatives.
Our rennet does not contain any sodium benzoate so we use more and more care in the processing of milk quality, just as it was long time ago
The whole production chain is certified ORGANIC, from milking, dairy production, maturation to retail packing.


Parmigiano Reggiano is made with the skimmed milk from the evening milking together with the whole milk from the morning milking. It is poured into the typical copper cauldrons, shaped as upside down bells, then calf rennet and whey are added: that’s how curdling takes place.

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The skillful cheese maker breaks up the curd into small granules with a traditional tool called spino.  The curd is then cooked at the temperature of 55°C, so that the granules form a single mass at the bottom of the cauldron. The cheese maker cuts this mass into two parts, extracts them and places them into cheese moulds.

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We need about 600 litres of milk for each wheel of Parmigiano Reggiano.


A casein plate is applied to every wheel, carrying a unique progressive number like an ID of the PDO cheese. The month and year of production, the dairy registration number and the typical dotted inscription are impressed with a special marking band all around the wheel.


After a few days the cheese is immersed in a water and salt saturated solution so that it gets salted by osmosis.


casaro10As the production process of Parmigiano Reggiano is concluded, the maturation phase starts and the wheels are laid down on wooden boards. The exterior layer of the cheese dries up without any treatment and it becomes a natural hard crust, totally eatable.  The minimum maturing time is 12 months, then the selected wheels go on maturing up to 24 months or more.


The experts of the Consortium examine every single wheel of Parmigiano Reggiano and apply the fire branding only to the perfect wheels according to the PDO requirements (Protected Designation of Origin). They also erase the dotted marking from the rejected cheese. The process of selection and certification is very important to consumers, because it is absolute warranty of the product genuineness.


There are two main categories of Parmigiano Reggiano: first class cheese shows intact marking and is good for long time maturation; second class Parmigiano Reggiano, called mezzano, has horizontal lines carved on the exterior, and it is better for early consumption.
Time transforms the cheese, during maturation Parmigiano Reggiano acquires its typical granular structure, it becomes easy to break off into chips and crumbly. From the nutritional point of view it’s extremely rich, it is remarkably tasty and healthy.



Our dairy is located at n.4 Via Vittorio Veneto in Bibbiano (RE), which is the considered the cradle of Parmigiano Reggiano. Every day we produce 16 wheels of Parmigiano Reggiano, two thirds of them are Organic Parmigiano Reggiano (nearly 6,000 per year) and they are labelled with the registration number 629.


Thanks to excellent results we have been awarded the golden medal at the World Cheese Awards 2014, where 21 dairies of Parmigiano Reggiano were competing.