Press room
Italian version

Caseificio Malandrone 1477


With a herd of 300 Friesian cows fed with mountain forage rich in wild herbs, the dairy works daily to produce its excellent Parmigiano Reggiano Expert, ably assisted by the skilled gestures of an experienced master cheesemaker. It is unique for its lengthy and temperature-controlled ageing, to 24, 36 and 48 months, but some wheels are taken to 120, in a crescendo of perfectly balanced fragrance, aroma and texture.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram