The Italian Friesian breed is an autochthonous breed derived from the Dutch and North American breeds and developed in the Po Valley. The first imported animals date back to the end of the 19th century and since 1950 the Friesian breed has progressively replaced the Brown breed, especially in the plains of Lombardy and Emilia. Friesian breed, characterized by its black and white spotted coat, guarantees a high production capacity, fundamental for the production of Parmigiano Reggiano which requires the use of large quantities of milk, 16 liters for every kilo of finished product. Parmigiano Reggiano is produced in the provinces of Parma, Reggio Emilia, Modena, Mantua (right side of the Po river), Bologna (left side of the Reno river) and it is protected by the DOP trademark recognized at European level since 1996.


The one produced with Friesian milk is the most common Parmigiano Reggiano which is commercialized starting from a minimum of 12 months of aging. The quantities normally commercialized reach 15-18 months at consumption. The cheeses we select have a higher average maturation in order to guarantee organoleptic characteristics typical of more mature products that around 24 months release a balanced taste between sweet and savory with a crumbly and grainy texture. While those over 36 months exalt the aromas and have a very intense flavor, characteristic, not spicy, but with a strong taste in which often can be perceived notes of dried fruit and spices.

Our Gran Riserva di Parmigiano-Reggiano

The first proposal of a Consortium dates back to 1901, when the Chamber of Commerce of Reggio Emilia proposed the constitution of a union between cheese producers and traders in order to certify the origin of the product. The constitution of a voluntary Consortium to which all producers adhere to arrived in 1928, and in the following 1934, a mark of origin – C.G.T. Parmigiano
Reggiano – was adopted in order to protect the origin of the cheese which will be substituted with the current mark of origin with dots in 1964. In 1937 are indicated the borders of the territories of origin of Parmigiano Reggiano, a name which was made official the following year. In 1992 came the EEC recognition of PDO and four years later, in 1996, the European PDO was granted.