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.