The cattle’s diet

A quality cheese depends of the cattle’s diet and the choice of the finest fodder.

The animals’ diet complies with strict regulations, which prohibit the use of silage and fermented animal feed. 365 days a year, the cows are raised and taken care of in the cowsheds, so they are able to produce top-quality milk. It’s here that the cheesemaking process begins, not in the factory.

Good cheese begins with the cows’ diet, which must comprise the fresh fodder, rich in “good bacteria” that makes Parmigiano Reggiano so fragrant and aromatic. In compliance with the production regulations, the cattle are not fed fermented fodder or silage, because the natural approach requires milk with the right microbiological balance. It is this that allows us to produce Parmigiano Reggiano without any additives.

Parmigiano Reggiano is a perfect blend of nature and skill, and it is the only cheese in the world that is aged without additives from a minimum of 12 months up to 3 years or more.

The newborn calves are transferred to dedicated “cradles”, and will spend every stage of their lives in the same family unit, along with the same calves they are weaned with. This is necessary to keep the animals stress-free, so they can produce the best possible milk.