This region and its terroir provide what we like to think of as the promised land for the production* of our Parmigiano Reggiano.



The local pasture/forage lends, through the cows' feed and resulting milk, a creaminess/softness (to the paste) and a sweetness (to the flavour) which are quite unique to cheeses made in this region.
This uniqueness is of course understood and celebrated by the cheesemakers, who employ ancient methods on an artisanal scale to consistently produce cheese of the highest quality.