The balance between ancient rituals and modern technology guides the production of our cheese. Milking takes place twice a day, as per regulations: before dawn and in the evening. Only 10 metres separate the milking parlours from the Master Cheesemaker who, together with the production staff, starts the magic of organic Parmigiano Reggiano DOP. Once the wheels are created, the Parmigiano rests on the long wooden shelves in the large maturing room. Starting at 12 months, the wheels can reach various degrees of ageing: 18, 24, 36, 40, 48, 60, 72 months. The maximum ageing period is up to 100 months.