Parmigiano Reggiano d.o.p. of the Mountain

Natural, nutrient, tasty and easy to digest: the best for kids, athletes and everyone and everywhere in the world!

Parmigiano Reggiano d.o.p. of the Mountain has won many awards: it’s produced in the mountain region between Modena and Bologna (perfect grazing conditions for high quality milk) by expert artisans.

It’s made on the mountains, right by the Appennino Tosco-Emiliano National Park.

The welfare of our cows is really important for the production: i.e. the water comes from the Monte Cusna springs, at 2120mt asl.

16 liters of high quality milk for 1 kg of Parmigiano Reggiano

600 liters of high quality milk to produce 1 wheel of Parmigiano Reggiano

 The season is as follow:

 12 months: minimum ripening

20-24 months: average ripening

36 months:” stravecchio” very mature

 

Parmigiano Reggiano can ripen for years, always gaining in quality.

 The recent awards are the following:

In November 2013, at the prestigious World Cheese Olympics, held in Birmingham (England) where there were 2,777 cheeses from 30 countries in the presence of 80,000 visitors, the committee made up of 220 jurors attributed to this Parmigiano Reggiano the following results:

 

Gold Medal at the product with seasoning over 30 months

Gold Medal at the product with seasoning 22-29 months

Bronze Medal of the product with seasoning 18-21 months

 

In the same competition held in London in late 2014 to our Parmigiano Reggiano with seasoning over 24 months it was awarded the silver medal.