Milk Collection | DalterFood Group

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Where we produce Parmigiano Reggiano

The skill and experience of cheesemakers have ensured that, every day for more than a thousand years, the ritual of Parmigiano Reggiano takes place in the dairies. With mastery and passion, they work locally sourced milk according to a production method handed down through generations.

The unmistakable taste of Parmigiano Reggiano is closely linked to its territory of origin and to this expertise, which continues to be passed down from generation to generation. It cannot be made anywhere else, nor can it be made in any other way. It is within this area that the mountains of Reggio Emilia are located, at the heart of our supply chain: lands of unique colours and aromas

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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 100,000 kilograms of milk from our local farmers (maximum distance, 23 km) to make 230 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).

Caseificio Colline di Selvapiana e Canossa

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Caseificio del Cigarello e Canossa

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Our farmers

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

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Ageing

12–19 months

This is the youngest Parmigiano Reggiano, with a slight aroma of milk. It has a straw yellow colour and soft texture; perfect as a table cheese or grated to add flavour to pasta dishes. There are early signs of tyrosine crystals forming in the cheese.

20–26 months

This cheese has a smooth, balanced flavour, with hints of citrus and fresh fruits. 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 perfect as an ingredient for adding flavour to fillings, first courses or au gratin vegetable side dishes. The texture is crumbly and grainy.

27-34 months

After at least 27 months, this Parmigiano Reggiano develops a more crumbly and grainy texture, with a bold flavour reminiscent of the aroma of meat broth. This type of aged cheese can be used for adding a bold flavour to sauces and fillings, or paired with balsamic vinegar and jams on buffets or in aperitifs. The texture is very crumbly and dry.

35-45 months

Beyond 35 months, the Parmigiano Reggiano flavour becomes particularly bold and intense and it has a deep yellow to amber colour with clearly visible tyrosine crystals. The aroma is very intense with hints of spice and smokiness, perfect for adding depth to dishes or an excellent choice as an appetizer.

PARMIGIANO REGGIANO

PRODOTTO DI MONTAGNA

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

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

PARMIGIANO REGGIANO

ORGANIC

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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