The milk

Parmigiano Reggiano is made using milk from cows raised on local farms.

The Colline di Selvapiana e Canossa dairy works with about 125,000 quintals of milk a year, collected from 13 farms located in the mountain areas around the dairy.

The Bruna Alpina, Frisona e Rossa Reggiana cows, raised only in mountain areas, offer a particularly impressive balance between the quantity and quality of the milk produced, which is exceptionally healthy and with a higher-than-average yield for cheesemaking.  Milk from Bruna Alpina cows is thus particularly suitable for producing typical cheeses such as Parmigiano Reggiano.

The constant checks carried out on the milk for making the cheese are aimed at maintaining high quality and those distinctive features that allow Parmigiano Reggiano to remain an entirely natural product, 100% free from additives and preservatives, as it has been since the Middle Ages, when Benedictine monks started producing large wheels destined for lengthy ageing. The secrets bound up with this completely artisanal cheesemaking method are jealously guarded by the master cheesemakers in hundreds of artisanal cheese factories who perform the exact same actions every day, adding their own personal experience and instincts to make sure every piece of cheese has that extra-special flavour that distinguishes it from all the others.