Our Organic Parmigiano Reggiano

Borgo del Gazzano uses only its own milk. This particularity allows the cheesemaker to work it through slow and progressive cooking which, given the nature of our raw material, allows us to follow the various phases through gradual drying. This particularity ensures that the form drains in an absolutely natural and homogeneous way. Our production rarely reaches 7 forms per day, which is why time, this precious ally, allows us to adequately reach the right degree of maturation of our parmesan, day after day.

Cooking Parmigiano is one of the most complicated phases of production. In fact, it requires careful control of the various cooking phases, which are mainly two; the first at 27°R (Reaumur), when the rennet is inserted to coagulate the cheese; the second at 42°R which is reached by closing the steam but at least 3 degrees below. A decisive moment because the temperature continues to rise and even just one degree more at the end of cooking can be fatal for the quality of the cheese itself.

The Borgo workers have always been very attentive to this phase that has allowed us over the years to have a cheese always at the top of the quality. In all this context, the sensitivity of the cheesemaker's hand is decisive for a 100% artisanal product.

Parmigiano-Reggiano del Borgo del Gazzano can be consumed after 12 months of maturing, that is, after the first fire branding, the true baptism of the noble cheese.
For some years now, the Borgo has also occasionally offered cheese aged under 12 months that cannot be defined as Parmigiano Reggiano and which for this reason, we have called Limbo, following Dante's concept of a place where all the unbaptized went.

Storage must be guaranteed between 4°C and 8°C.
The shelf life of our portioned products is one year from the packaging date.
Once opened, it is advisable to consume it within four months.