Parmigiano Reggiano is the king of cheese and we have made it for a long time, with a careful eye on tradition and territory.
4 Madonne Caseificio dell’Emilia branded Parmigiano Reggiano is made every day and results from traditions rooted in the history of the land where it was originally crafted.
Parmigiano Reggiano needs no presentation. Since the middle ages, across nine centuries of history, its process and ingredients have remained unchanged.
Caseificio 4 Madonne dell’Emilia cheese factory is a member of the consortium named “Consorzio del formaggio Parmigiano Reggiano” and produces hard cheese with typical grain like texture, in compliance with the PDO (protected Designation of Origin)’s parameters. The restricted production area emphasizes Parmigiano Reggiano’s identity and embraces Parma, Reggio Emilia, Modena entirely, and Bologna (to the left of the river Reno) and Mantua (to the right of the river Po) partially.
Our Parmigiano Reggiano DOP is 100% natural, free from additives and preservatives. There are different ages of Parmigiano Reggiano: some of which (12, 18, 30, 36 months old) are easier to find. Others, e.g. over 75, are rarer.
Since 2011, after the merger with Latteria sociale Giardina in Arceto di Scandiano (Reggio Emilia), we have become producers of "Parmigiano Reggiano Vacche Rosse”, monitoring the entire production chain. This “red cow” type of Parmigiano Reggiano is tasty but not spicy, features fine texture and flakiness as a result of 24 month long maturation.
In our factory located in Varana di Serramazzoni in the mountains near Modena, we process a special type of Parmigiano Reggiano named “Prodotto di Montagna” (Parmigiano Reggiano from mountain farms), so called after its area of origin.
"Parmigiano Reggiano Biologico" (organic type) complies with strict regulations issued by “Consorzio del Parmigiano Reggiano”, meant to preserve traditions and qualityand complies with requirements relating to GMO-free nutrition of dairy cows and their wellbeing.