Parmigiano Reggiano has a very specific texture: firm, grainy, almost sandy. The production method consists of heating the cheese to around 55 °C, which dries it out and allows it to be stored for a very long time. Up to 3 or 4 years.

Fields from which forage is harvested to feed the cows must be left uncultivated and untreated for 4 years before the hay is harvested for

to feed the animals.

This is the greatest feature that characterises the organic Parmigiano Reggiano cheese, completely natural and with a unique taste.