It was in the year of the Lord 1200 when an unknown Cistercian monk perfected the technique for making the King of cheeses in the “Grancia” (the convent’s farm) in the west of Emilia.
Today, more than eight centuries later, the myth continues because the production criteria used then are still being used today. The milk is produced by cows fed according to precise rules, using local fodder and vegetable feed, forbidding all silage feed and fodder of animal origin. 270,000 cows are milked twice a day and their milk reaches the dairy within two hours of milking where it is used raw, at the natural state without any additives or heat treatment; a good 16 litres of milk is needed to make one kilo of Parmigiano Reggiano.
Parmigiano Reggiano
A source of energy:
Parmigiano-Reggiano is a complete food with remarkable nutritional qualities that become concentrated during the long and natural maturation period.
Origin
Emilia Romagna, Italy
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