BERTONI SRL

In Luzzara, in the province of Reggio nell'Emilia, Bertoni srl operates within the production area of Parmigiano Reggiano DOP, a territory that gathers 133 municipalities under the same production specifications. Here, the cheese is made from raw cow's milk, transformed into a cooked paste following a protocol that allows no shortcuts. Slowness is the guiding principle: maturation requires at least twelve months before the wheel can be considered complete. Time sculpts the material. At the end of aging, the paste acquires that finely granular and flaky structure that distinguishes true Parmigiano Reggiano from any imitation. It is a textual signature even before it is a gustatory one, legible in the way the cheese fractures under the blade. Bertoni adheres to the strict standards of the denomination, where every step—from milk selection to months of waiting—is codified and verifiable. The result is a hard cheese that bears the rigor of its protocol, recognizable in markets for its consistency and character.

Contacts