House Profile
Our Shop
Request Form
Photo Gallery

Azienda Agricola

Producer ID

Hay and Fodder

Article 7, Section 2,
Letter d) of Italian
law no. 123
dated 13 April 1999


Mezzadri Brothers Zoocasearia
The production process...


Only raw milk is utilized in Parmigiano Reggiano cheese
to maintain the natural bacterial flora that determines the
cheese’s end characteristics.

To the milk is added whey, a natural culture of milk enzymes,
as well as calf rennet which causes the milk to coagulate.

These operations lead to the subsequent separating out of the
whey leaving a compact and elastic mass that is then extracted
wrapped in a cloth and put into a mold to be shaped.

That same evening the cheese is marked with the special
Parmigiano-Reggiano logo and the month and year of production
are added, together with the producer code.

After a few days, the salting process begins in which the cheese
is placed in large vats of salt water for approximately 20 days.
At the end of this period, the wheels are placed in the aging

The wheels remain in our aging storerooms for at least
12 months in order to obtain the official Parmigiano-Reggiano...

...seal that is heat-branded onto the cheese by the Parmigiano
Reggiano Consortium after each wheel has been inspected and
it has been determined that it possesses the qualities to be called
Parmigiano Reggiano parmesan cheese.

This inspection and branding is performed when the cheese
is 12 months old and it is only following this aging process that
the cheese may bear the Parmigiano Reggiano inscription.

WEB Design by D.G. System s.a.s. - Polesine P.se - Parma - ITALY - www.dgsystem.it -  All Rights Reserverd - Fratelli Mezzadri Zoocasearia (c) 2006-2014