Dairy Co-op Santa Rita consists of eight family farms located at Pompeano and Selva of Serramazzoni in the Modena Apennini Mountain. All of the farmers belonging to the Co-op have been applying the methods of biological agriculture and zootechnics for the last ten years. Proper tillage, scrupulous feeding, care and wellbeing for the cattle, and the refusal of any genetically modified nourishment are basic for the daily management of the farms. The eight farms in the Co-op are located within a few kilometers of each other, so when the milk is delivered to the Co-op, it is in the very best condition.
The milk from the evening is left to rest overnight in containers, letting the cream come to the surface in a natural way. This milk is partially skimmed in the morning and then mixed with the morning's whole milk. Only milk and rennet of organic origin are mixed in large copper kettles from which, after heating and coagulation, the wheels will be made. Every day, 10 wheels of Parmigiano Reggiano are made. For a kilo of Parmigiano Reggiano to be made, 17 liters of milk will be used. The cheese is immersed in brine for 21 days, then turned, cleaned and seasoned for 24 months.
We had the good fortune to sample this cheese at the SANA in Bologna. We were bowled over by the incredible sweet, floral, fruity fragrance and the rich, pure flavor. Clearly, the additional work needed to achieve an organic product, the small scale of the co-op and the unique flavor that comes from its mountainous territory pays off to create nothing short of a masterpiece.
- Made from unpasteurized cow's milk and aged for 24 months.
- Photo depicts a 10 lb. chunk of Organic Parmigiano Reggiano.
- We cut and wrap this item by hand.