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When love meets passion, the result can only be unique and extraordinary, like Parmigiano Reggiano.

What makes our Parmigiano Reggiano so outstanding? The skill and passion cheesemaker Andrea Caiti and his team invest daily in turning the finest, strictly local milk into an excellent cheese that is an emblem of Italian food culture worldwide..

Andrea Caiti, the cheesemaker of the “Colline di Selvapiana e Canossa” cheese factory, follows in the footsteps of his predecessors, teaming skill and simplicity with long, sound experience: he learnt his trade from the expert hands of Luigi Montruccoli, the master cheesemaker who worked for over 30 years in the cheese factories in the area. In all these years, up to the present, it is Andrea Caiti who has succeeded in carrying on and skilfully transmitting the precious knowledge handed down to him by Luigi to the people who work with him, demonstrating great respect for the age-old, traditional production methods.
In 2013, during the 50th edition of the Reggio Cheesemaker’s Festival (Festa del Casaro Reggiano), Andrea received the Spino d’Argento, an award presented for the excellent results obtained during the testing of the wheels of Parmigiano Reggiano, assessed by experts from the Consortium. Andrea is highly regarded for his professional approach, skilful use of tradition, boundless passion and experience.

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