Parmigiano Reggiano PDO

The taste of our land

With an unmistakeably smooth taste

100% natural

Without additives and preservatives, naturally lactose-free.

Unique and recognizable taste

Smooth, crumbly, grainy, tasty, never spicy. Try it now

GMO free Selection

With milk from farms that feed their cows a non-genetically modified diet. Try it now

The origin

From the fields, to the cow stalls and to the dairies, everything takes place exclusively in the typical production area according to the rules defined by the Consortium's specifications.

linea arancione
curva arancione
curva arancione
forma di parmigiano reggiano DOP ferrarini

Made just like
in the old days

Our history

The goodness of Ferrarini Parmigiano Reggiano takes shape in the lands of our territory, where the fodder is collected to feed the best bovine breeds from whose milk, almost by magic, with a natural process unchanged over the centuries, the cheesemaker “creates” the shapes that they will rest for at least 12 months.

How we make our
Parmigiano Reggiano DOP

1
Only the milk of our cows
2
Milk in the vat with rennet and fermented whey
3
Breaking up of the curd
4
Cooking
5
Extraction and cutting
6
Shaping
7
Salting
8
Maturation
9
Quality testing
10
Branding
11
Shipping

Frequently Asked Questions about
Parmigiano Reggiano PDO

There are no problems for the lactose intolerant, as our Parmigiano cheese (like all Parmigiano Reggiano PDO) can, as specified in Ministerial Circular no. 0024708 of 06/16/16, be classed as naturally lactose-free. The absence of lactose is a natural consequence of the typical production process of Parmigiano Reggiano, which contains less than 0.01g of galactose per 100g.

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