Umberto Avanzini, wife Carolina and son Davide run this farm in the Apennine foohtills. They have 75 cows of their own, fed with forage and vegetables they grow themselves with organic methods. Every morning Umberto processes the milk himself to make cheese, and when we say cheese! About 1,400 wheels a year of excellent Parmgiano Reggiano Biologico, aged from 12–14 months to 24–26 and 30–32. In addition, butter, yogurt, ricotta, caciotta, spreads, panna cotta.

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