Parmigiano Reggiano has a deep connection with its birth zone, that is the province of Parma, where both milk production and its transformation that leades to cheese take place. Parmigiano Reggiano is an exclusive product and his own quality is the result of many factors, such as the use of fresh milk coming from the original zone, the manual process which has remained unchanged for eight centuries, the absolute guarantee of freshness and the absence of preservatives, anti-fermentative and colorants, the natural aging process and the strict control of every phase of the long process of production. Latteria San Pier Damiani offers you the possibility of a guided visit where you will be able to discover the amazing handmade industrious Parmigiano-Reggiano production. Latteria San Pier Damiani has been founded in 1964 by seventeen small and medium milk producers who preserved the strict rules of this ancient tradition, which assures the production of a milk of excellence and high quality. The milk daily handedover to the cheese factory has very peculiar values due to the characteristics of its place of origins, to the strict regulation about cows' feeding and to the attitude of dairy cows. The dairyman personally takes care of the production process' delicate phases, that you have the opportunity to follow during the visit. At the end of the trip, you will see the last phase of the process: the mass of fresh cheese is put into a metallic mould, called "fascera" which gives to the cheese-vat its typical aspect. Latteria San Pier Damiani invites you to discover the secrets of this process of ancient traditions, offering you a rich taste itinerary of its own cheese which, accompanied with a genuine glass of w**e and a slice of bread, will delight you with its tasting and appetizing flavour.
