The Parmigiano
Reggiano
Not just a cheese.
A process that begins every day and continues over time.
At Caseificio Ferrarini & Bonetti, every wheel is born from raw milk, skilled hands
and a process that cannot be rushed.
To truly understand it, you need to follow every phase.
A journey,
not a product
Parmigiano Reggiano is not defined in a single moment.
It is the result of multiple phases, each essential.
From milk processing to ageing, through to tasting, every step contributes to creating a unique product.
Discover how this journey unfolds.
A unique cheese,
born from milk and time
Parmigiano Reggiano PDO is made from raw cow's milk, produced within 24 hours, with no additives or preservatives. Each wheel weighs approximately 40 kilograms and requires 550 litres of milk to produce.
Born in the twelfth century in Benedictine and Cistercian abbeys between Parma and Reggio Emilia, today it is produced in five provinces of Emilia-Romagna and recognised as the world's best cheese by Taste Atlas in 2023.
#1
World's Best CheeseTaste Atlas 2023
From the Benedictine abbey
to the entire world
The origins of Parmigiano Reggiano date back to the twelfth century, in the Benedictine and Cistercian abbeys between Reggio Emilia and Parma. A recipe essentially unchanged for 900 years.
Parmigiano Reggiano
in key figures
Every wheel tells very precise quantities: of milk, of time, of work. Figures that make Parmigiano Reggiano unique in the world.
Natural nourishment,
no compromises
Aged Parmigiano Reggiano is one of the most complete foods in the Mediterranean diet. Rich in high biological-value proteins, bioavailable calcium and live lactic ferments. Naturally free of lactose when aged over 30 months.
What Parmigiano
Reggiano Really Is
A PDO cheese, produced according to a strict set of rules that govern every detail.
Only raw milk, rennet and salt. No additives, no shortcuts.
Not everything that looks like it actually is.
Discover what it isThe Birth
of the Wheel
Every day, fresh milk is processed in copper vats.
The cheesemaker guides every stage: from the curd to the formation of the wheels.
Here is where Parmigiano Reggiano takes shape.
Discover the productionTime Makes
the Difference
After production, the longest phase begins.
Months, sometimes years, during which the cheese evolves slowly.
Parmigiano Reggiano cannot be rushed.
Discover the ageingRecognising
Quality
Colour, aroma, texture. Every detail tells the story of the wheel.
Learning to taste it means truly understanding Parmigiano Reggiano.
Every ageing level has a different character.
Discover sensory analysisA Product
Born Here
Parmigiano Reggiano can only be produced within a precisely defined area.
Territory, cattle feed and processing are all part of the same system.
It cannot be replicated elsewhere in the same way.
Discover the territorySeeing Is
Different
Reading about the process is just the beginning.
Entering a dairy means watching the real work, observing the cheesemaker and experiencing the ageing environment.
It is a concrete experience.
Book a visitDiscover Parmigiano Reggiano in person
At Caseificio Ferrarini & Bonetti you can follow every phase of the process, from production to ageing. An opportunity to see, understand and taste.
Reggiano
History, key figures and identity of the king of Italian cheeses.
You are hereReggiano
PDO characteristics, specification, provinces and nutritional values.
DiscoverFrom raw milk to wheel: 24 hours of artisan craft in the copper vat.
Discover18, 30, 40 months: time transforms the cheese into a masterpiece.
DiscoverSight, smell, taste and touch: the sensory profile for each aging stage.
Discover