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The company is situated primarily within the
Fluviale dello Stirone Park. It is a typical family run business in which
the daily work is shared from the raising of the milk cows, cultivation of the fields,
cheese making to sales. For providing an adequate diet for the herd, more than 60 hectares
of fields are organically cultivated, 47 of which produce alfalfa, with the others
reserved for barley and wheat partially irrigated from the farm's artificial pond.
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Parmigiano-Reggiano is produced exclusively in
the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and
Bologna.
This is the area hosting four thousand farms where the cattle are fed on locally grown
forage. The feeding of cattle complies with the norms of a strict specification that
bans the use of silage and fermented feeds.
Regular controls are carried out on the milk used in the process to ensure the high
quality and the presence of special characteristics, which allow Parmigiano-Reggiano to
continue to be, as it always has been, a purely natural product, completely without
additives or preservatives.
Since medieval times, when the Benedictine monks started producing these great cheeses
specifically for long maturation, man has joined with nature, leaving it untouched and
improving only the areas of man's intervention." [from:
www.parmigiano-reggiano.it
]
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