Parmesan Cheese
from Italfood
a millenary art
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Parmigiano Reggiano is a cooked hard cheese, DOP, produced with raw milk, without adding additives. The ancient origins of Parmigiano Reggiano dates back to the Middle Ages, around the 12th century. Specifically, they were the monks of the Benedictine and Cistercian monasteries of the Po Valley, the first producers of Parmigiano Reggiano, driven by the search for a cheese that first of all had the characteristic of lasting over time. The production of this cheese was made possible thanks to the breeding of cows for the production of milk and the availability of salt from the Salsomaggiore salt pans. A of the first testimonies on the marketing of Parmigiano Reggiano dates back to a notarial deed drawn up in Genoa in 1254, which mentions the “ caseus parmensis ” (Parma cheese). Thanks to the flourishing agricultural and commercial development of the Renaissance, in which the Parmigiano had a fundamental role, a category of traders-owners of cows also began to establish itself, with the development of the so-called vaccherie. At the beginning of 1900 they happen some important introductions to the production process, such as the use of whey and steam heating, which improve the quality of the cheese still used today. In 1996 Parmigiano Reggiano was recognized as a European PDO.
Naturalness and authenticity since 1972
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In 1972, in the middle of Gazzano, Agrizoo was born in Parma, a small farm that over the years has developed its creed all based on high quality. A slow and constant process, just like the production of its cheese, built on the familiarity of management, where the owners share most of their everyday life with employees and suppliers. In 2001, the company's top management decided for an epochal turning point with the start of organic farming production that would guarantee the birth of a 100% genuine cheese, exclusively within its own company perimeter. A closed-cycle supply chain process, a km 0 , scrupulously attentive to all stages of production, which recalls the legend on the millenary furrow of these places, of an imaginary village producing cheese and milk, useful for the local population and beyond. A company with its own bet, to make known an elite product that makes naturalness and genuineness its banners.
