We have been producing Mountain Parmigiano Reggiano since 1964, in the heart of the Modena Apennines, in Polinago – Cinghianello, an unspoiled area where clean air, natural pastures, and tradition come together every day
Every form of Parmigiano Reggiano cheese is made from selected milk and a process that is carefully monitored at every stage, from the management of the farms to the long aging times.
By purchasing directly from our Santa Maria Dairy, you can choose from different ages and sizes, bringing authentic Parmigiano Reggiano to your table, an expression of our territory and our way of working.
Our Parmigiano Reggiano di Montagna, internationally awarded
The excellence of Santa Maria Cheese Factory’s Mountain Parmigiano Reggiano has been recognized at the World Cheese Awards:
This result confirms the quality of our artisanal mountain production, the care taken in the curing process, and the value of the Polinago–Cinghianello area.
Parmigiano Reggiano from Caseificio Santa Maria is produced in the mountains, in Polinago in the Cinghianello area, in the heart of the Modena Apennines, in an environment where nature still follows its own rhythms and man's work follows tradition.
The milk used comes exclusively from our mountain farms, where the cows are carefully raised and fed with selected hay, reflecting the local biodiversity. This results in a high-quality Parmigiano Reggiano PDO from the mountains, with a clean, balanced, and recognizable flavor profile.
From the mountain hay that feeds the animals, to the fresh milk processed every day, to the slow aging process: each wheel of cheese is the result of a controlled supply chain that guarantees quality, authenticity, and taste.
It all begins in the mountain pastures of the Modena Apennines, where hay rich in wild herbs grows naturally. A diet shaped by the seasons and the land is the first element that determines the quality of the milk and, ultimately, of Parmigiano Reggiano.
Our cows are raised with respect for their well-being, following natural rhythms and a controlled diet.
Healthy, well-cared-for animals produce milk that is more balanced, fragrant, and nutritious, which is essential for making excellent cheese.
The milk is milked daily and delivered fresh to the dairy, without long transport times.
It is raw, untreated milk, processed a few hours after milking to preserve all its natural characteristics.
In the dairy, the milk is processed according to the traditional regulations of Parmigiano Reggiano, also known worldwide as Parmesan cheese, using only milk, natural rennet, and whey starter culture. Production takes place in traditional copper vats, following ancient techniques passed down through generations, where experience and attention to detail make all the difference.
After salting, the wheels are left to rest in the maturing cellars for months or years.
Here, time slowly works its magic on the cheese, transforming it and enriching its aroma, structure, and digestibility.
Each wheel is carefully monitored, checked, and turned.
The result is a Parmigiano Reggiano produced in the mountain area, with an authentic, balanced, and complex flavor
intense fragrances
fine grain
high digestibility
high nutritional quality
Each shape tells the story of the deep connection between the land, animals, people, and time.
Via Del Fiorentino, 2, Polinago, MO 41040 – Cinghianello area
Monday: closed
Tuesday: 8:30 a.m. – 12:30 p.m. and 4:00 p.m. – 7:00 p.m.
Wednesday: 8:30 a.m. – 12:30 p.m. and 4:00 p.m. – 7:00 p.m.
Thursday: 8:30 a.m. – 12:30 p.m., afternoon: closed
Friday: 8:30 a.m. – 12:30 p.m. and 4:00 p.m. – 7:00 p.m.
Saturday: 8:30 a.m. – 12:30 p.m. and 4:00 p.m. – 7:00 p.m.
Sunday: 8:30 a.m. – 12:30 p.m. and 4:00 p.m. – 7:00 p.m.
