
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. Find out more
Parmigiano Reggiano is...
Rich in calcium and source of phosphorus
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.

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
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.
No pasteurized milk is used.
The milk used for Parmigiano Reggiano is raw milk thermized at 55°C.
Parmigiano Reggiano is a PDO and there is no obligation to write “raw milk”. In fact, the PDO Consortium indicates that the ingredients should be written on the label: Milk, salt, rennet.
All producers of Parmigiano Reggiano indicate the same list of ingredients.
Every day, the milk from the evening milking is left to rest until morning in large vats, where the fatty part spontaneously rises to the surface. This is used for the production of butter. The skimmed milk from the night before is poured into the typical bell-shaped copper cauldrons, after which calf rennet and fermented whey, rich in natural lactic ferments obtained from the processing of the day before, are added to it. The use of animal rennet – not a plant or synthetic one – is stipulated as a compulsory requirement by the Protection Consortium and is one of the typical elements of the Parmigiano Reggiano PDO tradition.
These are granules of Tyrosine, an amino acid that crystallizes after a minimum maturation time of 16-18 months, forming these small crunchy bits.
Catalogue
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