





It has an accentuated lactic base. The graininess, friability and solubility begin to be evident. Starting from the twelfth month it is possible to call it Parmigiano Reggiano

It has reached the optimal age to be tasted. The flavor evolves into a balance of sweet and savory and the cheese is perfectly soluble, crumbly and grainy

The sweet taste becomes less perceptible, while the savory sensation appears; the structure is crumbly and granular, there are tyrosine crystals, an indication of good maturation

Richer in nutrients, drier, crumbly and grainy. The decisive but balanced flavor with an intense and persistent aroma, spices and dried fruit can be recognized
Few ingredients and lots of love
We produce only Parmigiano Reggiano with Solo di Bruna milk: genuine, tasty, unmistakable.

We have obtained the certification of "NO GMO" company, thanks to the attention for the selection of raw materials and our constant commitment to guarantee the consumer a healthy, genuine and safe product.