Our Mission: Champion Parmigiano Reggiano’s unparalleled flavorand Italian origin to shatter shopper expectations of cheese
The bond between Parmigiano Reggiano and its area of origin is fundamental
• It can only be produced in a very specific region of Northern Italy, including five provinces.
• The raw milk from this area is environmentally influenced by the local forage, grass and hay that is used to feed the cattle, which follow a strict diet that bans the use of silage, fermented feeds and animal flour.
• This allows our cheese to be a purely natural product that is lactose free and without additives or preservatives
Discover what makes Parmigiano Reggiano cheese so extraordinary
• Our cheese is aged for a minimum of 12 months before it is inspected and deemed worthy of the name Parmigiano Reggiano. More often, it is sold after a maturation of 18 to 24 months, but in some cases, it can mature up to 40 months or longer.
• We use the same artisanal production methods and craftsmanship that date back almost 1,000 years.
• Milk, salt and rennet are the only three locally-sourced ingredients used to make the cheese.