The Minelli Family produces its Parmigiano Reggiano, meticulously overseeing every stage of the production process. Each day, only 7 wheels are produced, using the precious milk from cows raised in the mountains of Pavullo nel Frignano, at 700 meters above sea level. They directly manage haymaking and allow a portion of the herd to graze freely, valuing the natural resources of the territory. The unchilled milk is immediately transferred to the company dairy, located just a few steps away, to preserve its quality. Every detail of the processing is carefully managed: they use little rennet and whey, accurately balance fats and proteins, and precisely control temperatures. The result is a lively curd, perfect for developing complex aromas during the long aging process. In 2000, Giovanni Minelli gave new life to Parmigiano Reggiano, bringing a revolutionary vision: to create a cheese capable of challenging the limits of traditional aging. Today, they create authentic masterpieces that exceed 10 years of aging, maintaining a perfect balance and extraordinary harmony, capable of moving and surprising.