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QUALITY

Our goal is to produce with high quality, in appliance of the regulations in force by the Italian law and the Consortium rules. Our efforts are aiming to continuously improve milk quality, beginning from cow breeding. We believe that a great Parmigiano Reggiano cheese is the final result of high quality applied at every single stage in the making of the cheese, hereby including feeding and breeding.

That is why our associates are directly involved in the supply of the "raw items". We apply a voluntary control procedure to guarantee the respect of Italian law and Parmigiano Reggiano Consortium sanitary regulations in force.

The control plan has been based on the Hazard Analysis on Critical Control Point (H.A.C.C.P.) system, which prevents from potential risks and manage their survey. This system allows us to perform a rapid response in case of every kind of problem.

The control plan is integrated in our Quality System, with the goal to monitor critical stages and sanitary aspects of working environment and aging.

We monitor:
- milk transformation operations
- milk production is voluntary kept separated from this plan due to the following reasons: milk producer and cheese factory are separate firms, and the associates who provide milk are considered in the quality system as supplier.


The control plan in the associates' firm must be under the responsibility of the associate-supplier, and, according to regulations in force, it is not compulsory. To this extent, a voluntary control plan for milk production is in use by every associate-supplier.

The security of the cheese is based basically on the good management of the breeding, on the respect of hygienic rules and on the correct management of the cheese factory.

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