The cheese must be aged for a period no less than 12 months and must have the markings for identification on the rind: pin-dot writing, the dairy code, the month and year of production, the fire-marked oval brand of the Consorzio. It is of paramount importance to check that the pin-dot writing is not covered by oblique lines. These are stamped on the cheese which does not have sufficient qualitative characteristics to be recognised for the designation of origin Parmigiano-Reggiano. The cheese however assumes its full and typical characteristic qualities only after a period of ageing which ranges from 18 to 24 months.
The cheeses which are sent for sale to the consumer as fresh (a term which may sound curious for a product which has been maturing for a year) will have parallel lines engraved on them which render them immediately recognisable by the consumer. This is the second class of Parmigiano-Reggiano called “mezzano”.
Proceeds from Parmigiano Reggiano DOP, used as a condiment for pasta.
Typical artisan fresh cheese, made with cow milk.
Our production pasteurized butter, packaged according to law.
Exclusive our artisan production, made with grated Parmigiano Reggiano DOP. A family recipe.
Parmigiano Reggiano DOP, pasteurized milk cream, olive extra-virgin oil.