We make and sell Parmigiano-Reggiano DOP
Buy our Parmigiano Reggiano DOP and other traditional Parma products online!
Enjoy the freshest and most authentic flavours in a single click, or come visit us at our shop to buy direct.
Enjoy the freshest and most authentic flavours in a single click, or come visit us at our shop to buy direct.
Società Agricola Saliceto
More than just a cheesemaker
The cheese industry is divided into two main categories: dairy farms and cheese manufacturers.
We are proud to fall somewhere in the middle: the milk used to make our Parmigiano-Reggiano (produced according to the "Saliceto recipe") comes directly from our cows, raised on the slopes of the Apennines just a few kilometres from the cheese factory, where they can truly live off the land.
We are therefore able to combine our traditional cheesemaking methods and expertise with our passion and respect for the local area, creating a unique and authentic taste.
We are proud to fall somewhere in the middle: the milk used to make our Parmigiano-Reggiano (produced according to the "Saliceto recipe") comes directly from our cows, raised on the slopes of the Apennines just a few kilometres from the cheese factory, where they can truly live off the land.
We are therefore able to combine our traditional cheesemaking methods and expertise with our passion and respect for the local area, creating a unique and authentic taste.
Our production chain
That's why the Società Agricola Saliceto is responsible for the entire cheesemaking process, from cultivating the land to raising the cows, right through to producing and selling the cheese.
Animal welfare
To help them produce high-quality milk, we pamper our cows with cutting-edge equipment and buildings, feed them specially selected hay and feed, and give them plenty of space to graze freely.
High-hill Parmigiano
The Blog of Taste
September 16, 2019
Preserve the Parmigiano Reggiano crust and cut it into pieces, then grate the cheese. Melt the butter in a large pan, cook the onion gently for about three minutes until it is soft, but not browned. Add the pumpkin, vegetable stock and Parmesan crust. Bring to a light boil ...
September 16, 2019
Beat the eggs and add the Parmigiano Reggiano, milk, cream, salt and, if desired, pepper. Mix well with a whisk, so as to avoid the formation of lumps, and pour the mixture into small, previously buttered aluminum molds. Place on a baking sheet covering with plastic wrap and cook ...
Come to visit us!
You can find our Dairy and our Point of Sale in Via Arturo Toscanini, 3 | 43037 - Mulazzano Ponte, Lesignano dé Bagni (PR).
