Frequently Asked Questions

Both are hard PDO cheeses, but the differences are substantial. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of Mantua and Bologna, using raw milk from cows fed only fresh or dried forage — no silage maize.

Grana Padano covers a much wider production area (24 provinces in Northern Italy), allows silage maize in the cows' diet, and permits the addition of lysozyme as a preservative. The resulting flavour profile is more delicate and the texture generally less granular.

The minimum ageing for Parmigiano Reggiano is 12 months (our youngest starts at 13 months), versus 9 months for Grana Padano. We produce exclusively Parmigiano Reggiano PDO, with a fully integrated supply chain from our own farm in Montechiarugolo.

Parmigiano Reggiano aged over 30 months is naturally lactose-free (lactose content below 0.01 g/100 g), officially recognised as such by the Parmigiano Reggiano PDO Consortium. During the long fermentation, lactic acid bacteria completely convert lactose into lactic acid.

All our agings from 30 months upward — through to 90 months — fall into the naturally lactose-free category, with no additional processing. Younger agings (13 and 24 months) contain very low amounts; for absolute certainty we recommend choosing varieties aged over 30 months.

The white specks visible in the paste are tyrosine crystals, an amino acid that forms during ageing from the breakdown of milk proteins. They are not salt, nor a defect — they are the hallmark of long, high-quality maturation.

The more abundant and visible they are, the more advanced the ageing. In our cheeses aged beyond 40 months, the paste is rich in crystals and develops notes of dried fruit, spices and meat broth — characteristics recognised at the World Cheese Awards.

13–18 months: elastic, creamy paste with notes of fresh milk, yogurt and butter. Ideal grated over fresh pasta or a light risotto.

24–30 months: more granular texture, hints of fruit and flowers. Perfect as a table cheese with acacia honey and preserves.

40 months: our Gold medal winner at the World Cheese Awards 2024–2025. Crumbly paste, abundant crystals, intense aromas of dried fruit and spices. Excellent on its own with a dry Lambrusco.

60–90 months: our ultra-rare Gran Riserva. Near-flaky structure, aromas of tobacco, truffle and broth. A truly unique sensory experience for connoisseurs.

Parmigiano Reggiano provides approximately 392 kcal per 100 g. It is rich in high-quality protein (~33 g/100 g), calcium (~1,160 mg/100 g, ~145% of the recommended daily intake), phosphorus and B-group vitamins.

Despite its caloric content, it is a highly nutritious food with a high satiety index. The recommended portion as a main is 50 g; as a grated condiment, 10–15 g delivers an excellent nutritional profile.

The dairy is located at Via Solari 77, Tortiano di Montechiarugolo (PR), in the heart of Parma's Food Valley, approximately 15 km south-east of Parma. It can be reached by car from the A1 motorway (Parma Est exit) in about 20 minutes.

GPS coordinates: 44.678626, 10.408093 — Open in Google Maps.

Yes. Our Parmigiano Reggiano is available for direct purchase from the producer, either during a guided tour or by appointment. Contact us at info@ferrariniebonetti.com or call +39 0521 686 455 for available agings, formats and shipping options.

Yes. Between 2023 and 2026 we have won 5 consecutive medals at the World Cheese Awards, the most important international cheese competition, featuring over 4,000 cheeses from 40 countries and more than 260 international judges.

Our accolades include a Gold medal 2024–2025 for the over-40-month aging, and silver and bronze medals for the 30–39 month aging in the 2024–2025 and 2025–2026 editions. Three consecutive years of recognition confirm the consistent quality of our dairy.

In the fridge: wrap the piece in greaseproof paper or cling film (not airtight — the cheese needs to breathe) and store in the vegetable drawer at 4–8 °C. It will keep for 30–40 days after cutting.

In the freezer: you can freeze grated Parmigiano or small cubes in suitable bags for up to 3 months. Do not freeze a whole piece.

The rind: never throw it away — it's perfect for flavouring soups, stews and broths. Store it in the freezer until needed.

For grating, the ideal aging is 24–30 months: dry enough to grate easily yet with a balanced flavour profile. For recipes requiring more intensity — carbonara, Bolognese, mantecato risotto — we recommend the 36–40 month aging.

Ultra-long agings (60–90 months) are best enjoyed as-is, served in shavings with honey, fig jam or traditional Modena balsamic vinegar.

Yes, it is one of the most complete and easily digestible foods available. For children, it is an excellent source of calcium for bone development and is often recommended by paediatricians from weaning onwards, grated over food.

For older adults, it is particularly beneficial thanks to its high bioavailable calcium content (useful for osteoporosis prevention), easy digestibility and the absence of lactose in longer-aged varieties.