Milk collection and cheese production

Our supply chain

Milk collection and cheese production

Where we produce our Parmigiano Reggiano

Where we produce our Parmigiano Reggiano

The skill and experience of our cheese-makers ensures that the ritual of making Parmigiano Reggiano is performed in our cheese factories today just as it has been for over a thousand years.
Every day, with expertise and passion, they work with the best milk, strictly from local sources, to make our Parmigiano Reggiano an outstanding product.

The mountains above Reggio Emilia are the heart of the area where we make our Parmigiano Reggiano, a place whose aromas and colours are unique.
Parmigiano Reggiano cannot be made anywhere else but here. It cannot be made in any other way than the way in which we were taught, using an ancient method that has been handed down over time.

Our cheese factories

Our two cheese factories, Colline di Selvapiana e Canossa (registered under number 417) and Cigarello e Canossa (registered under number 320) are the heart of our supply chain. Here, each day, with care and passion, we process 75,000 KILOGRAMS OF MILK from our local farmers (maximum distance, 23 km) to make 180 wheels of Parmigiano Reggiano (including conventional; Prodotto di Montagna, meaning it is a local mountain product; organic; and sola Pezzata Rossa, meaning it is made with only milk from the local breed of red cow).

Our farmers

To produce excellent Parmigiano Reggiano, what you need above all else are excellent raw materials.

Our farmers
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Our farmers


12–18 months

This is the youngest Parmigiano Reggiano, with a slight aroma of milk. It has a straw-yellow colour and a soft texture, which is good for cutting into cubes, flakes or shavings for garnishing cold dishes or for packaging as single-portions snacks. It is also perfect as a table cheese.

20–24 months

This cheese has a harmonious, balanced flavour, with hints of citrus fruits and nuts. It has an intense colour and a crumbly yet still soft structure, with a good balance between sweet and savoury notes. This ageing profile makes Parmigiano Reggiano that is perfect as an ingredient for adding flavour to fillings, pasta dishes and risottos, au gratin vegetable side dishes and more.

30–36 months

After at least 30 months, Parmigiano Reggiano becomes more crumbly and grainy, with a bold flavour and slight hints of flowers and nutmeg. This type of aged cheese can be used to add a bold flavour to sauces and fillings or paired with balsamic vinegar and jams on buffets or to accompany aperitifs.

Over 40 months

At over 40 months, the flavour of Parmigiano Reggiano becomes particularly bold and intense, and the texture is drier and more crumbly. It has a very intense aroma with fragrances of spices and smokiness, which make it an ingredient with a bold flavour or the real star of the show when aperitifs are served.



Mountain Parmigiano Reggiano, of Prodotto di Montagna, is a particularly fragrant and flavourful product with unique characteristics, thanks to the mountain milk used to make it and its long ageing.

The requirements for obtaining Parmigiano Prodotto di Montagna Certification are:

• 100% milk from cowsheds in the mountains

• over 60% of the cows’ feed is grown in the mountains

• produced in cheese factories in the mountains

• aged for at least 12 months in the mountains

• quality selection at 20 months by experts from the Consortium, who tap it with a hammer to check its maturity.



Parmigiano Reggiano solo di Pezzata Rossa (only from Pezzata Rossa cows) is a high-quality cheese, organic and mountain certified, from a transparent, controlled supply chain:

• made with milk from one single breed of cattle, the Pezzata Rossa

• from one single livestock farm, Le Boccede farm

• made only at our Colline di Cigarello e Canossa cheese factory



Our Parmigiano Reggiano supply and production chain—cowsheds, farms and cheese factories—has obtained voluntary animal welfare certification issued by Certiquality according to the Classyfarm protocol, the national reference organisation for animal welfare. We passed an examination on four areas of the business:

• company and staff management,

• facilities and equipment,

• animal living conditions,

• biosafety.



At our Cigarello e Canossa cheese factory, we make organic Parmigiano Reggiano, ensuring it is fully traceable in all processing phases and certified according to the legal provisions governing the production of organic products.

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