We are located in Spilamberto, near Modena. Every day we collect selected milk, produced exclusively by the four farms that are part of the cooperative, and we create forms of Parmigiano Reggiano.
Ours is a centuries-old tradition that consists in converting milk into an internationally renowned product that boasts excellent nutritional values: The PARMIGIANO REGGIANO. This process starts from the outcrop room, where the milk is skimmed and in which whole milk is also added, and continues in the 40 double bottoms ("boilers") that we own, where it is hand-processed. The milk is then poured into plastic molds which give it its peculiar roundness and after two or three rounds we move it into steel containers. After a couple of days, it goes to the salty room for about three weeks. Finally, we place it inside the "warm room" and when it is ready we have it in stock for the seasoning.
The approximately 18,000 forms of Parmigiano Reggiano that we produce every year are born this way, from the careful selection of the milk coming from the farms of the Cooperative and from the methodical work of the employees of the dairy.