CASEIFICIO BORGOTARO

The dairy farm is located in an unspoiled environmental setting where the animals have access to fodder with special essences that can impart unique aromas and scents to the milk. The stables are family-run, and here all operations are still carried out in the traditional way. Mixing different milks, in addition to producing more intense aromas and scents, maximizes the biodiversity of the grafted whey. Once milked, the milk is treated as it used to be: collected in bins and put into the boiler, minimizing whisking to maintain its organoleptic characteristics.

Parmigiano is produced by traditional processing. One year is the minimum time required by the regulations to bring the cheese produced to become Parmigiano Reggiano. After one year of aging, the taste of milk is still present, the paste is soft and smooth, and it is recommended as a cheese to cut into cubes and to serve as an aperitif or at the end of a meal. With time, Parmigiano-Reggiano acquires mature and intense aromas and flavors, a real waltz between sweet and savory. In two years, having reached optimum ripeness, its paste becomes crumbly and grainy. At three years, Parmigiano-Reggiano dries out further, becoming crumbly and grainy. It still retains its flavors vividly, but has also become extremely digestible because it is lactose-free.