The Milk Cure

For an excellent product you need the King of Milk.

At the Villa Curta dairy, the milk delivered directly to the dairy is processed twice a day .
The milk that makes Parmigiano Reggiano is untouchable. It requires a controlled origin that only farms identified by the consortium can guarantee, and excellent management of the production processes.

Respecting the strict regulations for the natural feeding of Friesian, Alpine Brown, and Reggio Emilia Red cows, their health, and the management of the cold cycle in the collection of fresh milk are essential.

Working with fresh milk is a true art.

Master cheesemakers are the custodians and interpreters, day after day, of a process that appears to always be the same, but whose personal experience gives the final taste of each individual product its unique character.