Time is an essential ingredient for us.
A processing technique where the expertise and skills of the cheese maker still make a big difference compared to the support of modern technology. We then leave the cheese to rest in poplar cheese moulds, which guarantee slower heat transmission and gentler fermentation.
Our Ageing Rooms
Twelve months into ageing, an expert appointed by the Parmigiano Reggiano Consortium will come to ‘tap’ each wheel and mark the best ones with the unmistakable brand. Finally, ours is no longer just cheese but truly becomes Parmigiano Reggiano. What’s more, from now on the wheels will be regularly ‘tapped’ by our staff to understand, based on the sound, which ones are best suited to continue ageing.