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 Parmesan. 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.
The Millesimato is a unique speciality among the farm’s productions. It stands out for the milk used for its production, which comes from cows who have recently given birth. This milk retains a greater amount of “good bacteria”, which gives the parmesan a more intense flavour.
The taste is sweet and balanced, and the scent reminds of leather. It can be grated on the traditional Italian dishes. It can also be cut into pieces and tasted with a glass of red wine.