It needs no introduction Parmigiano Reggiano is produced in the typical area which includes the provinces of Reggio Emilia, Modena, Bologna on the left side of the Reno river e Mantova, on the right side of the Po.
The bond between Montanari & Gruzza and our beloved cheese is so strong it becomes familial. A love lost in time. The milk is produced by cows fed according to strict rules which involves the use of local forages and plant based feed, forbidding all silage forages and animal based feed. The milk is transported to the dairy within two hours from when it was milked; it is used raw, without additives and temperature treatments. 16 litres of milk are required for one kilogram of Parmigiano Reggiano.