From Field to Wheel: How Gonfo’s Parmigiano Reggiano Is Born
Every day, at dawn, the journey of Gonfo’s Parmigiano Reggiano begins among the fertile fields of the Lower Mantuan Plain.
Here, the milk comes to life through the dedication of the cooperative’s 23 member farms.
Milk: the soul of the cheese
The cows, mainly of the Italian Friesian breed, are fed with fodder grown within the farms themselves, in full compliance with the Parmigiano Reggiano production code.
This close bond between farming and territory ensures a rich, fragrant milk — naturally free from additives — and the essential ingredient for a cheese of exceptional quality.
Transformation: art and precision
Each morning, the milk arrives fresh at the dairy and is processed within a few hours.
In large copper vats, the cheesemaker adds only natural rennet and salt, following gestures handed down through generations.
The milk transforms slowly, in a delicate balance of temperature, timing, and artisanal skill.
After shaping and salting, the wheels are transferred to ageing cellars, where time becomes the true master.
Month after month, the Parmigiano Reggiano develops complex aromas — notes of hay, butter, and dried fruit — until it reaches its unmistakable character.
A living product
Every wheel is unique — the result of the meeting between nature and human craft.
Even as technology refines the process, the cheesemaker’s skill remains unchanged: an art of patience and precision that preserves the authentic soul of Parmigiano Reggiano.
