Parmigiano Reggiano. The king of cheeses.
Parmonie are made with the king of cheeses, Parmigiano Reggiano DOP aged for at least 24 months, carefully selected at the place of origin, Bibbiano.
All the cheese that we use comes from a single farm, the farmhouse Scalabrini, one of six dairies belonging to the “Consortium Bibbiano the Cradle”.
The company raises milk cows fed with farm grown fodder and grains, grown organically in observation of the regulation set forth by the Consortium for the Protection of Parmigiano Reggiano Cheese. Furthermore, Parmigiano Reggiano is only produced within the company dairy farm according to the most antique tradition.
The cows are fed only on the forage produced on the farm.
The cheese is made only with milk from the cows bred on the farm.
From cultivating the forage to milking the cows to producing the cheese: it all takes place in a radius of 1 km.
“La Culla” consortium in Bibbiano
A DOP within the DOP
The brand indicates that the Parmigiano Reggiano used to produce Parmonie is supplied by one of the cheese factories in the territory of Bibbiano, a land strongly characterized by the presence of permanent pastures, with more than 60 different essences per square meter of surface. These pastures are generated on the conoids of the river Enza and benefit from the water of this river. This brand is destined to the 70,000 Parmigiano Reggiano wheels that are produced in the territory of Bibbiano (the 2.3% of the global annual production equal to 3,000,000 Parmigiano Reggiano wheels) and, in fact, it satisfies the wish for variety innate to the demand of food products. In a total respect for the laws on the denomination of protected origin (DOP), it validates even more the product of the cheese factories.
Furthermore “Bibbiano la Culla” is an important sign of identity for this territory, where the entire “village system” (district, companies and citizens) vouches for the production of the cheese and of its derivatives in Bibbiano.
Because Parmigiano Reggiano is an exceptional cheese
Parmigiano Reggiano contains no lactose or galactose. In the hours immediately following the cheese making, lactobacilli are produced quickly, which ferment all the lactose contained in the curd in approx. 6-8 hours.
Natural and nourishing
Parmigiano Reggiano is not only a tasty cheese but is also healthy and nourishing: highly digestible, rich in calcium and phosphorus, proteins and vitamins.