The Parmigiano Reggiano is produced between the Po river and the Apennine Mountains, in the provinces of Mantova, Parma, Reggio Emilia, and Modena. Almost 270.000 cows produce the high quality milk necessary, they are milked twice a day and their milk is taken to the cheese house within two hours from each milking. It's strictly forbidden any kind of silage or fermented food and also additives or treatments. The transformation of the milk into the Parmesan cheese is due to the skill of the cheese maker.  It takes about 160 gallons of milk to make one wheel of delicious cheese. At the end of the lavoration process starts the aging that can be 12, 24,or 30 months.
All the strictly rules are regulated by the Consorzio that inspects every single wheel. The Parmesan cheese can be pared very well with a lot of different food, like meat, fruits, balsamic vinegar, fresh vegetables....
We offer private tours in the area to let you discover this handcrafted delicatessen, contact us for more info.