Exclusively coming from the highest quality productions from the hilly and mountainous areas in the provinces of Parma and Reggio Emilia, the Qu matures in our stone warehouses, strictly following the old tradition, which highlights the product properties and exalts its aroma.
Cantarelli 1876 is a guarantee of the finest quality short or long matured Parmigiano Reggiano.
Actually, the maturation is a crucial phase in Parmigiano Reggiano production, being what differentiates it from every other hard-cheese on the dairy market. In Sant’Ilario dairy farm, in the province of Reggio Emilia, the hearth of the productive area, Parmigiano Reggiano production occurs naturally, in ancient stone buildings, built at the end of the ‘800, where the cheese can mature naturally balanced between temperature and humidity.
It is very difficult to summarize in a few lines the value and quality of a cheese like Parmesan, in fact, it is considered the prince of cheeses, if not the absolute sovereign! Parmesan PDO (Protected Designation of Origin) has been produced for almost a millennium in the fertile Po Plain, in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left bank of the Reno River and Mantua on the right bank of the river. Po river. Benedictine and Cistercian monks began processing Parmesan about a thousand years ago, and after them the ingredients have remained the same. For each form of about 40 kg., are needed almost six hundred litres of cow's milk, semi-skimmed, which during cooking are put in large "pots" with the rennet of the calf. A completely natural food, without additives or preservatives. In addition, strict regulations ensure that the cows from which the milk comes cannot be fed silage and fermented feed.