Between the mountains, the hills and the prairies, product of the terroir

The family company Saviola has 3 production units and has more than 100 years of knowledge of the production of Parmigiano Reggiano PDO and Grana Padano PDO. Saviola always uses the best milk of the Parma and Po region. Saviola has the complete control over de production line, from the breeding till the packaging of the cheeses. The transformation of pure cow’s milk and rennet into cheese is the know-how of cheesemakers with many experience. The cheeses have a maturation of 12-36m

The secret of quality

The delicious taste of the Parmigiano Reggiano and of the Grana Padano arises following the regulations of the Consortium in its region – for as well the milk as the transformation into cheese - , in natural alimentation from the region and in superior cow’s milk quality without additives. These regions are strict for the Parmigiano Reggiano (the prairies between the Apennines and the Po valley) and larger for the Grana Padano (from the Po valley till the Dolomites).