In order to produce PDO Parmigiano Reggiano, the whole working process, from the production of milk to the seasoning of the cheese, must be carried out within the same geographical area.
After the salting, wheels are brought daily to the seasoning rooms, where our dairymen care of them.
Our cheese “lives” and matures in the seasoning rooms: as a result, it takes on features that are typical for high-quality products.
The minimal seasoning of the cheese lasts 12 months; however, its best taste and its highest digestibility can be appreciated only after a seasoning of about 24 months.
Each wheel of cheese is trademarked with two marks: the former (that consists of some little points that are impressed on the whole lateral rind of the cheese during its production) certifies its origin, the latter (consisting of an oval mark that is fire-branded after qualitative check), that proves its quality and allows the cheese to get the PDO designation. |
