The Dairy Fanticini "243"

Il Caseificio "Fanticini 243" 

The dairy "Fanticini 243" is located in Villa Sabbione (about 8 km far from Reggio Emilia), in the heart of the typical area of production of Parmigiano Reggiano, at the foot of the hill of Reggio Emilia. 
In this country, rich in meadows with excellent grass, we select the milk to be used in our dairy. 
 

The production of Parmigiano Reggiano is not only a work: it is an art! 
Thanks to the long experience (nearly 40 years) of our cheese-maker and to the accurate checking of the milk, our cheese is exceptional for its colour, scent and taste.

  

We still produce our Parmigiano Reggiano 243 according to the ancient tradition (see "History of Parmigiano Reggiano" and "The making of Parmigiano Reggiano").

The success of the cheese depends on the cheese-maker, on his manual sensitivity and experience in many delicate operations during the daily transformation of the milk into Parmigiano Reggiano.

The checking of the milk
 		 The checking of the curd
 
The "breaking" of the curd with the "spino" The "breaking" of the curd with the "spino"
 
The wheel is taken out of the kettle
 		 The wheel is taken out of the kettle
 
The birth of our Parmigiano Reggiano
 		 The birth of our Parmigiano Reggiano
 
 

Our dairy has been found to conform to the Quality System Standard UNI EN ISO 9002 for the Production and Ripening of whole wheels of Parmigiano Reggiano Cheese serial nr.243

The dairy PIEFFE di Pietro Fanticini nr. 243  is the winner of the prize "Matricola d'Oro 1999" (awarded by The Consortium of Parmigiano Reggiano Cheese)

The Consortium of Parmigiano Reggiano Cheese awards the "Gold Medal" to the Cheesemaker of the dairy PIEFFE di Pietro Fanticini nr. 243 during the traditional "Party of the Cheesemakers".