The company is a perfect example of a short and sustainable supply chain

in the sense that forage, milk and cheese are produced and processed within the same agricultural reality, ensuring maximum control of quality standards and traceability.

The superior quality of Parmigiano Reggiano DOP Montecoppe begins in the fields where forage essences are grown for proprietary breeding: hay, rich in spontaneous herbs typical of this protected naturalistic area, gives the milk and subsequently the cheese a particular aromatic flavor. Traditional processing and the presence of favorable natural conditions give life to an extraordinary product: characteristic smell and aroma, intense and persistent flavor, perfect consistency.

Parmigiano Reggiano DOP Montecoppe originated from the mixing of the milk of two cattle breeds: the Italian Friesian and the Brown (25%).
The brunette’s milk, richer in fat, protein and calcium and phosphorus, particularly suitable in cheese making and maturing.
The result? An extraordinary product, sweet, aromatic and with an excellent predisposition to long aging.
Thanks to the radial structure of the stalls, open to the sides, our herd is raised according to rigorous standards of animal welfare, free to move, with fodder and watering tanks always available.

Our dairy, designed by the internationally renowned architect Guido Canali, combines the rationality of modern environments with the tools of the dairy tradition, to produce a superior quality Parmigiano Reggiano DOP.

The Montecoppe Parmigiano Reggiano is 100% natural and free of additives and preservatives.
Delicate – aged 12/18 months
Strong lactic base with hints of yogurt and butter, accompanied by vegetal notes such as grass, vegetables and fruit.
Armonico – aged 24 months
Parmigiano Reggiano reaches the right maturity to express the richness of the typical aromas of the product. The flavor evolves in a balance of sweet and savory and the texture becomes perfectly soluble, crumbly and grainy.
Aromatic and Intense – aged 30/36 months
Parmigiano Reggiano becomes “very seasoned” that is crumbly and soluble, the smells and flavors more decisive and spicy but always balanced.

The Montecoppe reserves: the best forms of cheese are selected and then, with a lot of care, work and passion, they are aged for over 60 months. A rare and valuable product, because it is highly digestible, rich in vitamins, minerals, proteins and characterized by intense aromatic notes but never spicy.

The forms of Parmigiano Reggiano DOP Montecoppe are cut into portions ranging from 300 gram up to the eighth wheel, vacuum-packed for a product that is always fresh.

Dominated by the ancient wooden beams, illuminated by the light that filters through the pointed arches drawn by the large windows, in the company shop you can breathe the intense scents of typical local products: that of Parmigiano Reggiano Reggiano in its various ages, that of cured meats, another excellent production of this area rich in food traditions: from Prosciutto di Parma DOP to Salame Felino IGP, from Coppa Piacentina DOP to Culatello di Zibello DOP.
Wines, tomato preserves and other gastronomic products complete the offer of food specialties, essential for any gourmet.