The milk is produced inside the company, by our cows, which race is "Frisona Italiana". The cows are kept in a hi-tech tent, and fed with an automated systema which keeps count of the cow's diet.

The straw and hay are cultivated in the fields nearby and stacked in another structure.

Dr. Cesare Grazia and his assistant, Mr. Andrea Veronesi, pose in front of a boiler, waithng for the curd to consolidate on the bottom of the boiler.

The curd is extracted from the boiler.

The curd is extracted and cut, and it's ready to be put in the shape..

Dr. Grazia proudly shows the cheeserolls. Thanks to his experience and his passion, our cheese gets a fine and sweet taste.

After being shaped, the cheeserolls are salted in order to be seaseoned later.

During the seasoning, the cheeserolls undergo tests by the Consortium for the protection of Parmigiano Reggiano. Only the cheeserolls that live up to the standard set by the Consortium are marked and ready to be sold.