CASEIFICIO SAN PIETRO VAL PARMA

At the gates of Parma, Caseificio San Pietro Val Parma transforms milk from its own stables into Parmigiano Reggiano, the cooperative's sole denomination. Each wheel begins with six hundred liters of raw milk, natural rennet, and salt: no additives, according to the rule that defines the cheese even before the official regulations. Overseeing the transformation is master cheesemaker Mirko, who governs the slow maturation from which the product's fine structure and friable grain depend. The minimum aging of twelve months is not just a requirement, but the necessary time for the cheese to develop its full profile: from this process come the thirty-three grams of protein per hundred grams and the rich supply of calcium, phosphorus, and minerals that make it a dense as well as flavorful food. From the agricultural territory of Parma thus emerges an authentically concentrated Parmigiano Reggiano, where nutritional yield is the direct consequence of an essential method, repeated daily without shortcuts or foreign substances.

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