Parmigiano Reggiano over 22 MONTHS

The Giansanti Di Muzio Parmigiano Reggiano DOP is made by traditional techniques and artisanal crafts. For a 40 kilos wheel of our closed cycle parmigiano we use 600 liters of milk. Only the milk of our cattle, fresh from the cows daily milked with passion and care in our stable. The same passion and care with which in our next door factory, every morning, our master cheese maker is crafting 8 wheels of Parmigiano Reggiano according to the ancient dairy tradition, the one of handmade cheese, with an almost total absence of machinery, using typical tools like the spino, an ancient wooden stick to break the curd. We take care of our cheese every day also in the casera, the spectacular aging room, where every Parmigiano wheel rests for a minimum of twelve months up to over 5 years, in the silence and the typical microclimate of the Parma countryside Parma. Every day, 365 days a year, with passion and care.

The Parmigiano Reggiano DOP Giansanti Di Muzio won the World Cheese Award in 2014 in London and the 2016 Alma Caseus Gold Medal.

Since we use “hand-held” and not fixed-weight cutting systems, weight variations are possible with a tolerance of 9% compared to what is indicated without this leading to a variation (increasing or decreasing) of the shown price. For example, the product marked as “Parmigiano Reggiano – 1 kg” may have a weight between 910 grams and 1090 grams without changing the indicated price.