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OUR METHODS

Not surprisingly, Parma2064 Parmigiano Reggiano has won several awards, in particular Super-gold at the World Cheese Award. Our aim is to create a natural product with a strong emphasis on quality, carrying out meticulous checks and only using milk from our own herds, all from the family-run farms located within a 10 kilometre radius of our dairies in Fidenza, Soragna and Zibello, and directly managed by Parma2064.
Our Parmigiano Reggiano wheels are aged in our maturation rooms for 18, 24, 36 or 48 months or more.
Combining technological innovations and traditional production methods and adhering to strict certification standards, our methods are considered a model of sustainability in the heart of the PDO Parmigiano Reggiano region.

The cheese makers manage the work of their staff who faithfully follow all the stages established by Consorzio di Tutela del Formaggio Parmigiano Reggiano (the consortium for the protection of Parmigiano Reggiano) according to a meticulous production process. This enables us not only to get the best out of a herd consisting of around 1400 dairy cows producing around 16 million litres of milk annually, but also to look for new markets and embrace new challenges such as those that have led to the creation of new Organic, Halal and Kosher varieties.
In addition to Parmigiano Reggiano, we have recently created a cheese using plant-based rennet: Verdiano del Maestro.

AWARDS

2019-2020

World Cheese Award a Bergamo (IT)

  • Gold medal for “Kosher” Parmigiano Reggiano
  • Silver medal for “Organic” Parmigiano Reggiano
  • Bronze medal for Parmigiano Reggiano matured for over 40 months

2018-2019

World Cheese Award a Bergen (NO)

  • Gold medal for Parmigiano Reggiano matured for 18 months
  • Silver medal for Parmigiano Reggiano matured for 24 months

2017-2018

World Cheese Award a Londra (UK)

  • Bronze medal for “Halal” Parmigiano Reggiano (showcased for the first time ever)
  • Silver medal for Parmigiano Reggiano matured for 24 months
  • Bronze medal for Parmigiano Reggiano matured for 36 months and over

2016

International Cheese Award a Nantwich (UK)

  • Silver and Bronze medal in the hard cheese category

Concorso Alma Caseus a Parma

  • Silver medal

2015-2016

World Cheese Award a Birmingham (UK)

  • Gold and Super-gold medal (selected as one of the top 60 cheeses in the world from 6500 entrants)

2014-2015

World Cheese Award a Londra (UK)

  • Gold medal (matured for 24 months)
  • Bronze medal (matured for 18 months)

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