The first step of this path must be found in the sheds of our area in Gonzaga, where we milk our selected cows obtaining 35/40 lt on average for each animal.
After the milking operations the milk is carried to our dairy. It is the time of weighing, verification and registration of the product.
This process involves people that have a good competence and knowledge in this field, that can complete the ancient and traditional rituals necessary to create the real and “mythical” wheels Parmigiano-Reggiano.
The seasoning takes place in the warehouse of our dairy “Latteria Agricola Venera Vecchia”, where we can stow up to 54.000 wheels of Parmigiano-Reggiano.
We invite you to see the magnificent spectacle from the structural point of view creating a fantastic and involving art drawing of natural shapes and colors.
We proceed periodically with the general checkup and stamping of the wheels, made only by specialized personnel.