farms controlled

The cheese factory associates daily look after the best cows’ feeding to get a premium quality milk “Mountain”; it will be collected twice daily, carried to the factory and manually operated by a capable and accurate master cheese maker Giuseppe

milk processing

The master cheese maker Giuseppe Razzoli daily checks every boiler and when the milk reaches the right temperature adds the natural rennet obtaining a perfect curd. Through the process of salting and that of natural maturation it will become an excellent Parmigiano Reggiano “Mountain” I

the rest of the King

Once the salting process is ended the cheese wheel is ready for aging. This phase continues for 24 months or more, during wich time the cheese develops is fragrance, texture and digestibility. The minimum period of ageing takes 12 months, at the end of which every wheel is inspected. Appearance, structure and characteristics of the cheese are evaluated by an expert