Wheels in stock
Cows milked daily
Hectares cultivated
Quintals of milk processed daily
Wheels produced daily
People involved every day
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OUR HISTORY
In 2014, the launch of the Parma2064 brand by the Parma2064 Dairy gave new impetus to the collaboration of 5 farms in the heart of the Po Valley.
The Parma2064 brand brings together the experiences and expertise of Cascina “Margherita”, La Rinascente Società Agricola, Società Agricola Colombarola, Società Agricola Fratelli Tonoli, and Società Agricola Vighi Mauro e Luigi.
HOW WE WORK
The awards won by Parma2064 Parmigiano Reggiano – including a Supergold at the World Cheese Award – are not by chance.
With a strong culture of quality, we, the 5 partners, aim to create a natural product, starting from meticulous controls and the processing of milk sourced exclusively from our farms, all family-run and located within a 10-kilometer radius of the dairies in Fidenza and Zibello, directly managed by Parma2064.
The wheels age in company warehouses until they reach 18, 24, 36, or 48 months and beyond.
The strengths of Parmigiano Reggiano
Did you know that Parmigiano Reggiano is:
- Naturally lactose-free.
- It has only 3 ingredients: milk, salt, and rennet.
- It is a source of calcium and phosphorus.
- It is produced entirely without additives: even those of natural origin are prohibited.
- The fodder for the cows is exclusively hay and grass, without the use of silage or fermented fodder.
- Parmigiano Reggiano producers have stricter regulations: milk collection twice a day, production only once a day, and refrigeration of milk below 18 degrees is prohibited.
- In the dairies, only natural whey starter is used as a bacterial starter to strengthen the microbiological process.
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The production area is very restricted and includes: the provinces of Parma, Reggio Emilia, and Modena, part of the provinces of Mantua (to the right of the Po) and Bologna (to the left of the Reno).
CERTIFIED PARMIGIANO REGGIANO
