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How Parmigiano Reggiano is made
Historical hints
The huge amount of historical and scientific literature concerning Parmigiano Reggiano is evidence of its fame, quality and increasing usefulness.  Ancient sources mention in general a hard and aged "caseus" without further specifications.  The first real literary document dates back to the 14th century when Giovanni Boccaccio stated through the words of Calandrino, that at that time his greatest aspiration was to live “on top of a mountain of grated Parmigiano cheese”.  From the recipe books we learn that in the 15th and 16th centuries Parmigiano Reggiano was already widely used in many dishes also outside the Cisalpine region.  It became increasingly famous and sought after.  It is mentioned by many writers, diplomats and travellers who, during their visits to Italy between the 17th and 19th century, wrote about it in their diaries, showing great appreciation. The importance of this product reached such a level that writers travelling in Italy wanted to learn more about the area in which it was made. Caseificio Sociale Castellazzo - Casello

Today, all this allows us in many cases to have descriptions which portray certain aspects of the past and of a society which still today is largely unknown.
Recent history is essentially the history of how the approximately 600 small artisan dairies of the area of origin (that encompasses about nine thousand milk producers) have obtained, by Law, the recognition of their determination in preserving the processing method and the very high qualitative level of the product thanks to precise rules, applied with strict conformity, self-discipline and control. Today like eight hundred years ago Parmigiano Reggiano is the result of a recipe with unrepeatable components: use of milk solely from the area of origin, unchanged artisan production techniques, absolute lack of fermentation inhibitors, colourings, preservatives or similar, and natural aging.

These few lines aim at showing to today’s consumer the importance and value of a product which over the centuries has been increasingly appreciated both for use in cooking and more recently as nutritional food.
Production process
Caseificio Sociale Castellazzo - Processo di produzione
Certified Quality
Today, just like eight centuries ago,  Parmigiano Reggiano is "created" with essential and genuine ingredients:  the best milk from the area of origin, fire and rennet, art and skill of the master Cheese Maker.  Then it is aged naturally for two years or more; every day the wheels are cleaned, turned, taken care of, supervised and checked in conformity with the strict aging standard. The miracle of a perfect aging is essentially determined by nature’s very own slow rhythm.
Today thanks to the use of modern packaging material, hygienically perfect and hermetically sealed, vacuum packed Parmigiano Reggiano can be kept for a long time even once it reaches your home.  It must be stored in the fridge at a temperature between 0 to +5°C.  Once the package has been opened, the cheese must always be kept in the fridge in the special plastic or glass cheese containers which are available on the market, or wrapped in aluminium foil to protect it. It is best served at room temperature to fully savour its inimitable taste and enhance its unmistakeable aroma. Caseificio Sociale Castellazzo - Parmigiano-Reggiano
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Telephone: 0522 652862
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Fax: 0522 652910
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Caseificio Sociale Castellazzo
Via Don Mazzolari, 12
42012 Campagnola Emilia (RE) Italy
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Caseificio Sociale Castellazzo

Via Don Mazzolari, 12
42012 Campagnola Emilia (RE) Italy
Tel: +39.0522.652862 - Fax: +39.0522.652910
P.IVA: 00147070353
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