The soil, the clean air, the organic farms, the environmental combinations that allow the production of a fine milk, make Parmigiano Reggiano a truly inimitable product.
The production cycle of Parmigiano Reggiano starts from the ground and ends in the dairy.
Our forms of cheese are born in the meadows of the Appenino Reggiano , from the milk of the cows that graze at high altitude. Rich in aromas, often in limited productions, they are real treasures of taste. Our tradition and our quality are recognizable by the code 374 on the cheese we produce. The inauguration of the cooperative dairy “Il Fornacione” dates back to 1933, founded by the will of some local partners who had the ability to start a business, laying the foundations for the development of a highly successful dairy tradition. The serious approach of the business, combined with the desire to do better and better, has led the dairy to stand out for its quality, productivity and freshness of ideas. We have been carrying on a tradition that is unique in the world since 1933.
100% milk from the Emilian Apennines, the true mountain tradition!
It is by the skill of the cheesemaker that the milk is transformed into Parmigiano Reggiano. This is the result of learning a knowledge handed down over the centuries and a long experience, the expression of a productive culture that is true wisdom of the area of origin.
In fact, the choices that the cheesemaker makes every day are simple as they are delicate and decisive.
The soil, the clean air, the organic farms, the environmental combinations that allow the production of a valuable milk different from that of the surrounding areas, make Parmigiano Reggiano a truly inimitable product. Unmistakable is the texture of the paste, grainy and typical flaky fracture. The key element for production is milk that comes from farms that comply with strict hygiene, nutrition and livestock selection standards: ISO 2001 which certifies good bovine nutrition and health checks.
In the shop you can directly buy all the products of our production and all typical products of our mountain.
You will find Parmigiano Reggiano in all seasonings, ricotta of the day and fresh butter.
HOURS: The shop is open from 8:30 to 12:30 and from 16:00 to 19:00
CLOSED: Sunday afternoon.
SHIPPING: The Fornacione dairy focuses on the high quality of the product that distinguishes it, therefore it does not ship during the summer.
Is possible to request our Parmigiano Reggiano, also with shipping and home delivery (a minimum quantity of 20Kg required).
A record form: after 14 years it still retains the scents of hay.
The Fornacione dairy also boasts the Export brand (a symbol of high quality), with which Parmigiano Reggiano can be exported all over the world. Quality and passion have ensured that the dairy achieved a record of excellence: a form of 14 years of maturation presented at “Cheese 2001”, one of the most important Italian cheese reviews in the world.
The art of tradition
In the latest expansion, the Fornacione carried out a skilful restoration in order to equip itself with a “multipurpose reception room” for visits by groups and school groups, for meetings and conferences.
On the first floor a museum has been set up where the most significant photographs and documents of the life of the Dairy are exhibited.
Guided tours of the dairy and the reception room for conferences and meetings can be booked. We will take care of setting up the room to taste and savor the different maturations of our Parmigiano Reggiano as well as other typical mountain products.
For information and requests, send us an email to: firstname.lastname@example.org or call us at 0522 814401