Valtaro Formaggi: the selection as it used to be

Are you in the dark when selecting Parmigiano Reggiano?

Let’s shed some light on this for you:

  • Parmigiano Reggiano cheese is aged on wooden shelves for at least 12 months.
  • Parmigiano Reggiano is a DOP(Protected Designation of Origin) cheese. What does this mean?
  • After 12 months, each cheese is tested and then fire-branded to become authentic Parmigiano Reggiano by following the strict DOP rules.
  • Our selections may reach over 48 months of aging.

This careful selection process follows the artisan rules that have been handed down over time. They require experience and knowledge of the product as well as its characteristics.

When is a wheel of Parmigiano ready for YOU? 

Well, it takes special tapping with a unique hammer and some coring.

The simple tools of yesteryear are:

1) Hammer

2) Corer

Trust us!

We do everything just as Grandpa Adelmo did and others generations before him.


Our Parmigiano Reggiano is divided into different types, each one equal in high quality but different in terms of grain and raw materials.

What makes the difference? It is the type of feed the cows are fed which affects the milk produced.

Not all types of Parmigiano Reggiano can be aged for prolonged periods of time.

Here is the primary reason for the different peculiarities:
The “live” material and the care the cows receive are critical factors.  Our producers know that cows are not machines; they need welfare and expertise, otherwise the milk would not be up to the standard of the “King of Cheeses”.

This is our tradition.

This post is also available in: Italian

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