The quality of the milk
The milk comes exclusively from the designated production area and follows Consortium rules. The cattle are fed with approved forage; silage and fermented feeds are forbidden.
The Bertoni selection
Superior quality
The result of excellent milk, the cheesemaker’s judgement and generations of selection experience.
Craft and place
Two essential factors
Parmigiano Reggiano is made by hand. Its quality depends on the balance between the milk delivered to the dairy and the skill with which the cheesemaker transforms it.
The cheesemaker’s craft
Experience, sensitivity and the ability to understand the milk each day guide the cheesemaker’s choices. This hands-on craft creates subtle differences in flavour and aroma.
Our experience
Every wheel has its own character
As with every artisanal product, differences may emerge between wheels and between dairies. No two pieces are perfectly identical.
Thanks to the experience we have gained in the sector and our passion for this unique cheese, we are able to offer you the finest Parmigiano Reggiano from the Apennines. Here, the soil and microclimate shape the forage fed to the cattle, producing milk rich in substance and aromas which, once transformed, becomes an incomparable product of superior quality.
A selection refined over time, wheel by wheel, to offer truly distinctive Parmigiano Reggiano from the Apennines.
Bertoni Formaggi · Suzzara
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