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About Us - How Parmigiano is Made
Production Process
Parmigiano-Reggiano was first made eight centuries ago, with minimal and authentic ingredients, such as highly-prized local milk, rennet and heat combined with the expertise of the skilful Master Cheese-Maker.
It is naturally aged for two years or more. The wheels are cleaned and turned on a daily basis, and are maintained under tightly controlled conditions in accordance with rigorous ageing standards to achieve a miraculous perfect
ageing that is essentially governed by the slow rhythms of nature.
Branded stamps are only applied to wheels that meet with the exacting demands of the technicians from the Parmigiano Reggiano Consortium
