Our Parmesan Production

Our Parmigiano Reggiano is made the old fashioned way, with milk from the happiest, most well fed cows in Italy. It is then aged for 27 months in our facility, designed specifically for the creation of top tier parmesan.

Walking into our dairy feels like being transported to another time; when tradition took priority over technology, and when the care of a craftsmen could be tasted in every bite. People are hard at work, moving massive cheese curds from one stage to another by hand. The level of expertise is evident - each person moves as if doing a dance they've done a million times, with snappy remarks and cheeky winks exchanged as they pass each other. Every person has a clearly distinguished role, and executes it with precision. If any piece of the process were to be flawed, it would be caught in an instant, as the master cheesemaker sits at the center of it all, conducting the orchestra with a harmonious balance of discipline and joy.

A window into the workshop

Behind the scenes of our Parmigiano Reggiano production
Made according to centuries-old traditions.

A labor of love

A product that requires years of experience to master.

Our expert cheesemakers

Frequently asked questions

Our cheese is aged for 27 months. We chose this level of aging because we believe this is the perfect sweet spot where the cheese is complex and delicious, but still extremely versatile and not too overpowering for everyday use.

Yes, our cheese is certified by the Denominazione d' Origine Protetta for Parmigiano Reggiano and our facilities are regularly monitored and tested to maintain this certification.

The DOP label is a certification maintained by the Italian authorities that guarantees that your favorite cheese, prosciutto, olive oil, etc., is produced, processed, and packaged in a specific geographical zone and according to tradition.

In the case of Parmigiano Reggiano, the requirements include:

  • Area of Origin: the milk and the cheese must be produced in Italy in the defined geographical area which comprises the provinces of Parma, Reggio Emilia, Modena, Mantua (on the right bank of the Po river) and Bologna (on the left bank of the Reno river).
  • Cow's Diet: The dairy cows must be fed mainly with forage from the area of production (Silage is forbidden).
  • Aging: The cheese must be aged a minimum of 12 months within the designated region.
  • Ingredients: The cheese can only include 3 ingredients: milk, salt and calf rennet.
  • Professional taste test: 100% of the wheels of Parmigiano Reggiano must be checked by the Consorzio (the governing body of the DOP).

There are fewer than 3000 milk producers and around 300 dairies (parmesan production houses) that are authorized to produce this cheese, making it extremely precious!

Unlike what many people assume, the white spots you find on your cheese are not grains of salt or calcium. In fact, they are crystals of tyrosine, which is an aminoacid present in the cheese, and it is an index of the degree of aging (more white crystals = longer aging).

Yes, the rind of Parmigiano Reggiano is completely natural and can be eaten! Just clean it first to remove any foreign substances that may have accumulated.

We highly recommend putting the rind into soups or sauces and removing it just before serving, it infuses with the liquid and adds an incredible umami flavor.

Made by Mama's award-winning Parmigiano Reggiano is stored in a vacuum sealed package. Vacuum-packed Parmigiano Reggiano can be stored in the refrigerator or in ambient temperatures for several months without being opened. 

Once the package has been opened, Parmigiano Reggiano with a maturation of 24 months or more can be kept for about 1 month. Our cheese is aged for 27 months, because this is where the balance between fatness and acidity is absolutely perfect, so you should be able to keep it for about a month during which time it should maintain its optimal properties. 

Because Parmigiano Reggiano tends to absorb other smells present in the refrigerator, we recommend storing it in plastic or glass containers once opened. You can also store it in a food-grade plastic film.  

Made by Mama US's Founder, Amalia and her partner Will on a visit to the dairy.
Early stages of aging - the salt baths! The wheels lay in here for 20-25 days before they are moved to the aging rooms.
The wheels are aged in an enormous room with floor to ceiling cheese! It is an incredible sight to see. The wheels are turned every week over the 12-30+ months of aging.
Amalia in the aging room!
Each wheel is carefully marked with the dotted "Parmigiano Reggiano" throughout, an alphanumeric code for full product traceability that identifies every single wheel, the month and year of production to track how aged the cheese is, and an approval number showing it meets hygiene rules, and of course, the DOP stamp once it receives certification.
Sampling various all the ages to select our perfect one.

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