Discover the delicious taste of a unique product: Parmigiano Reggiano
The production dairies can be visited whether you are curious or greedy, if you are traveling for pleasure or for work or simply to learn about the constellation of flavours, art, culture and nature that shines in the Bolognese area, from the "lower lands" of the plain up to to the ridge of the Apennines.
Its origins date back to the Middle Ages, in the Benedictine monasteries; the monks developed agricultural and cow breeding activities for field work and for the production of meat and milk. Thus it was that the production of a large, hard cheese (then around 16 – 20 kg) became widespread; this cheese managed to last a long time, indeed, the more it matured, the more its characteristics improved.
Today, like nine centuries ago, it is made with the same ingredients, the same care and the same passion and is protected and loved for its always generous taste and its unparalleled organoleptic characteristics.
In the silence of the warehouses the wheels chase each other in long rows; for each of them approximately 550 liters of milk were needed.
He is then branded.
The maturations are divided into:
18 months, red stamp; 24 months, silver stamp; over 30 months, gold stamp.
Undisputed symbol of Italian excellence, it also deserved a STAMP!
