With its 50 copper boilers, the dairy processes all the milk from our cows to make Parmigiano Reggiano cheese. It’s an organic cheese that’s healthy and safe, because all the ingredients and the entire production process comply with the European regulation on organics, as well as numerous other strict internal quality requirements. Since the cows are milked twice a day, every day, we produce cheese every morning of the year. Every year we ship more than 30,000 wheels around the world, which are then sold whole, in portions, or grated.
As soon as the whole milk form the morning milking arrives from the farm, the skimmed milk from the night before is poured into the typical bell-shaped copper cauldrons where calf rennet and fermented whey, rich in natural lactic ferments obtained from the processing of the day before, are added.
Rennet and fermented whey, rich in natural lactic ferments obtained from the processing of the day before, are added. The milk coagulates in around 10 minutes,
the curd which forms is then broken down into minuscule granules using a traditional tool called spino.
After resting for around thirty minutes, the cheese mass is removed by the cheese maker.
The cheese is cut into two parts and wrapped in its typical cloth
The cheese is then placed in a mould which will give it its final shape.Each cheese is given a unique, progressive number using a casein plate and this number remains with it just like an identity card.
After few days, the Parmigiano-Reggiano wheels are immersed in a water and salt-saturated solution.
Our Parmigiano Reggiano is made using half skim milk from the evening milking, and half whole milking from the morning milking.
We clean our boilers with the same whey used to curdle the milk, without any chemical detergents.
We clean our dairy equipment using purified whey from concentrate, which we sell ready to be powdered to the pharmaceutical and cosmetic sectors, and to manufacturers of early childhood nutrients and dietary supplements.