AZIENDA AGRICOLA BERTINELLI
Parmigiano Reggiano is the king of cheeses. It has always been produced in the heart of Emilia Romagna, among the provinces of Parma, Bologna and Mantova.
It is a must-have ingredient on Italian tables, and it is one of the most appreciated products worldwide.
Bertinelli farm is the historic producer of Parmigiano Reggiano. Since 1845, its productions have kept the tradition of high-quality cheese alive. Their milk only comes from cows raised just a few kilometers away from the farm. 16 liters of this milk are used for each kg of Parmigiano. Its production process is really an art: the curd obtained from the milk is broken with traditional tools by some experts before being cooked.
Then each surface is marked with the farm logo, the year of production and a unique number that identifies each wheel. After the salting process, the Parmigiano ages at least 12 months on wooden boards. At this stage, the typical golden crust is naturally obtained.
Among the many products of the firm, Parmigiano Reggiano aged 49 months is one of the cheeses with the longest aging process. This gives the parmesan a hard and crumbly texture, and a strong milk flavor with spicy notes.
It can be grated on main courses or used in the preparation of appetizers and second courses. We also recommend cutting Parmigiano into pieces and eating it together with honey or balsamic vinegar.