Parmigiano Reggiano
We take very good care of the 15 wheels of organic Parmigiano Reggiano we produce each day - because Parmigiano is not manufactured, it is made. The result is still the same as nine centuries ago - with just four simple, natural ingredients: high-quality local milk coming from the designated production area, our own precious starter whey, rennet, and salt.
12-month aged Parmigiano Reggiano
Minimal ageing - it has a sweet flavour and mild milky notes on the palate. It is ideal in flakes on raw vegetables.
24-month aged Parmigiano Reggiano
Medium ageing - when grated, it goes perfectly with all traditional Italian pasta dishes. It has a sweet and salty flavour with dried fruits notes.
36-month aged Parmigiano Reggiano
Long ageing - it is an ideal pairing for pasta and main courses. Plus, it is excellent in flakes together with balsamic vinegar. It has a rich and intense flavour and develops notes of spices.
12-month aged Parmigiano Reggiano
Minimal ageing - it has a sweet flavour and mild milky notes on the palate. It is ideal in flakes on raw vegetables.
24-month aged Parmigiano Reggiano
Medium ageing - when grated, it goes perfectly with all traditional Italian pasta dishes. It has a sweet and salty flavour with dried fruits notes.
36-month aged Parmigiano Reggiano
Long ageing - it is an ideal pairing for pasta and main courses. Plus, it is excellent in flakes together with balsamic vinegar. It has a rich and intense flavour and develops notes of spices.
Butter
Our wholesome, flavourful butter is a by-product of cheese-making. It is produced when cream is separated from naturally skimmed milk. Thanks to its creamy texture, it is just perfect to be slathered on a slice of toasted bread. It stands out thanks to its hay-yellow colour due to the beta-carotene in our grass.
Experience it to remember how it felt to have bread and butter as a child. Top tip: Try our butter slathered on a slice of bread with some sugar on it - an all-time classic for children and grown-ups alike!
Experience it to remember how it felt to have bread and butter as a child. Top tip: Try our butter slathered on a slice of bread with some sugar on it - an all-time classic for children and grown-ups alike!
Ricotta
Our ricotta is a by-product of cheese-making. Its name means literally “cooked twice” since it is made with starter whey which gets heated up a second time to 90°C (194°F).
The curds are held at this temperature for about 20 minutes before the scooping and draining start. At this point, our cheesemakers carefully scoop ricotta and gently put it in traditional containers (“fuscelle”, about 300 g/10,6 oz in weight). If you drop by and visit us, you’ll find fresh ricotta every day!
The curds are held at this temperature for about 20 minutes before the scooping and draining start. At this point, our cheesemakers carefully scoop ricotta and gently put it in traditional containers (“fuscelle”, about 300 g/10,6 oz in weight). If you drop by and visit us, you’ll find fresh ricotta every day!
