The milk is used straight from the cows – fresh and without additives or treatment of any kind.
The Cheese Maker
The transformation of milk into Parmigiano Reggiano depends on the skill of the cheese maker.
This knowledge and these techniques are the result of generations of experience, handed down through the centuries and always produced in the same area.
14 litres of milk are used to make 1 kilo of Parmigiano Reggiano. It takes about 550 litres of milk to make one wheel of Parmigiano Reggiano.