21/01/2022 Bazzanese Dairy Modena Italy Matteo Torri, The Casaro, comes out of the little house that a warehouse, for salt and other consumables for dairy. Matteo stated working in a dairy at the age of 17 and carries on of this profession of 33. years.The dairy is successfulalso thanks to the collaborators of everyone, the farmer, the boy, the truck driver, the salesman at the shop,It si true that the Casaro is one of the pulls the strings ands above all, the one who thanks to his passion makes this product of Italian excellence really good, as well as of high quality standards.

15/06/2022 Farmer Baldazzi,Bologna Italy. The cows are positioned naturally near the milking machines, breeders and assistants clean the udders before and after the orparation. In this way animal. infections and milk contaminations are avoided. The cowes are milked twice a day.The health is always checked, The automation systems and controls equipment are avant-garde. The company also works with a collaborator Indian nationality , Silk Sikhs and like him many men and woman of the same culture and religion who have moved to Emilia Romagna ( North of Italy) for years , providing workforce but also , and above all , experience in the sector.

19/02/2022 Bazzano 8 Modena Italy) The Casaro Matteo Torri moves quickly between the copper boilers where the temperature of the milk is slowly brought in 35 degrees, thank the additional of whey and rennet begins to coagulate, heating up with cooking:with the pinning ( or breaking of the curd) a grainy dairy mass is formed ( a set of many small grains of rice) which is deposited on the bottom of the boiler and which will be extracted, the be extracted, with the appropriate piece of linen, after about 1 hour from his training. From each curd, 2 forms of Parmigiano Reggiano are obtained

15/06/2022 Baldazzi Farm's Bologna Italy, The technologically advance company has invested in animal welfare. Is equipped with cooling system for the animals and drying systems that allows the hay to be dried, making it a quality product: this avoid problems for the cows , as well as possibly fires in the barns due to self-combustion, The well-being of the animals are guarantee of good milk production.A cycle of weed -being that reaches the final consumer.

2(11/2022 Bazzano, The wheels are placed in the seasoning warehouse, arranged in long lines and left the rest on the wooden boards supported by a metal structure called scalad. The maturation of the form of Parmigiano reggiano goes from a minnimu of 12 up to even 120 months.The forms are turned one at time a weekly thanks a machine.The intervention allows the cheese to mature whitout mold and to always have right and Homogeneus amount of light.Parmigiano Reggiano is in fact the only cheese allowed in any type of diet thanks to it absence of lactose.

19(02/2022 Bazzanese Dairy ( Bologna Italy) During the processing, the milk passes from a liquid to a semi_solid states thanks to the rennet and the cooing process, The pinning process is an aesthetically very beautiful process, charactererized by slow and almost dancing movements where everything has a precise why and given time by magic.

22/01/2022 Tenuta Goccia Valsamoggia modena Italy, After the last milking, a worker brings a bucket of cow's milk to calves' stable. A fairytale landscape in the resting nature.

02/11/2022 Valsamoggia ( bologna Italy) The Casaro Matteo Torri on board his van goes from the dairy where has just processed the morning milk to the warehouse where part of the 7000 wheels that they produce each year are contained and will mature for months waiting to be ready for the marketing,

08/5/2021 Bazzano (Bologna Italy) Laura Baraccano, the Casaro's wife also works in the dairy. She shows the marking band a thin sheet od plastic with lettering in relief, the date of production ( month and year) the serial number that distinguishes the dairy , the unmistakable dotted Parmigiano Reggiano and the stamp. Thus traceability is guarantee

22/02/2022 tenuta Goccia Valsamoggia Modena Italy. After the last milking, the cows can move freely in a large covered but ventilated stalls and the blue lights are turned on fot their tranquility and a to facilitate rest The cows sleep for a few hours and continues to heat hay during the night. This is also produced on the farm itself and contains no fungicides o chemicals.