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Biemme Parmigiano Reggiano is made using time honoured techniques that have existed for centuries. The Parma region of Italy boasts rich, healthy soil and vegetation, perfect for the production of high quality milk. A single wheel of Parmigiano Reggiano contains milk from evening and morning milking. The cream that naturally forms on the top of the vat is skimmed off before the milk is used. The making of parmigiano Reggiano is a slow, considered process. The Biemme operation only produces around 8 wheels of cheese a day. The essential difference between Biemme Parmigiano Reggiano and other brands comes from Biemme being a truly farmhouse operation. This ensures that the feed, milking practices, making and maturation of the cheese are all completed on the same farm. The delicate milk is handled and transported as little as possible before making cheese, these factors, combined with the skill and passion of the Biemme family of cheesemakers, result in a high quality cheese with exceptional flavour properties.