Parmigiano Reggiano Mountain Dairy
Santa Maria Dairy Cooperative
Parmigiano Reggiano di Montagna cheese factory: what it really means
Being a mountain dairy is not just a geographical definition, but a value recognized at European level.
Parmigiano Reggiano from the mountains:
is produced in certified mountain areas
uses local milk from mountain farms
followed by daily artisanal processing
ripens slowly thanks to the natural microclimate
The characteristics of Mountain Parmigiano Reggiano
Each shape tells the story of the territory it comes from.
Our Parmigiano Reggiano DOP di Montagna stands out for:
fine and compact grain
harmonious taste, never aggressive
notes of milk, melted butter, and dried fruit
greater aromatic complexity with aging
Each shape tells the story of the territory it comes from.
Sale of Mountain Parmigiano Reggiano
Santa Maria Dairy: registration number 2590
Parmigiano Reggiano PDO from Montagna del Caseificio Santa Maria, our registration number 2590, is produced daily in Polinago, in the Modena Apennines, following a fully traceable mountain supply chain.
The production process complies with PDO regulations, using milk from mountain farms and a slow aging process that enhances the balance, structure, and aromatic profile.
Thanks to direct sales from the dairy, the product arrives without intermediaries, guaranteeing authenticity, control, and consistent quality.
Choose your preferred aging period for Montagna Parmigiano Reggiano
Caseificio Santa Maria is an authentic mountain dairy.
Each season expresses a different character:
12–18 months: delicate and lactic
24–30 months: perfect balance
36 months and over: intense, structured, for meditation
Discover all the available ages and find the Mountain Parmigiano Reggiano that best suits your taste.
Why choose Montagna Santa Maria Parmigiano Reggiano
Genuine, balanced, authentic
Caseificio Santa Maria produces Parmigiano Reggiano PDO cheese exclusively in mountainous areas, following a short and controlled supply chain.
From milk to aging, each stage takes place in a favorable environment, far from sources of pollution and characterized by natural balance.
Since 2013, the European Union has recognized and protected foods produced in mountain areas, with the aim of supporting local economies, safeguarding biodiversity, and preserving the production traditions of mountain regions.
The Consortium for the Protection of Parmigiano Reggiano has developed a specific project to promote Parmigiano Reggiano di Montagna, aimed at identifying and certifying products that meet specific territorial requirements.
To obtain the "Mountain Product" certification, the following requirements must be met:
the milk comes exclusively from farms located in mountain areas
a significant portion of the cows' feed comes from forage grown in the mountains
the production dairy and the aging warehouse are located in mountainous areas
We fully comply with these criteria.
Cow feeding and milk quality
The cows are fed local fodder from mountain pastures and permanent meadows, which are naturally rich in a variety of plant species.
This balanced diet affects the quality of the milk, giving Parmigiano Reggiano di Montagna a finer, cleaner, and more recognizable flavor profile.
The role of the environment
Parmigiano Reggiano is a product deeply linked to the environment in which it is produced and aged.
Air, water, and territory contribute naturally to its final characteristics: the healthier and more balanced the environment, the more the cheese expresses clean aromas and a harmonious taste.
This is precisely what makes Parmigiano Reggiano di Montagna a unique and recognizable product.
Our Parmigiano Reggiano cheese wins international award
Our World Cheese Awards
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:
- Silver Medal for Parmigiano Reggiano aged 30 months and 36 months,
- Bronze medal for 24-month aged Parmigiano Reggiano.
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.
Santa Maria Dairy
Every shape has a story
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.
PROTECTED DESIGNATION OF ORIGIN (PDO)
Our hay
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 animals
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.
our milk
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.
Processing
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.
seasoning
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.
QUALITY
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.
Where we are:
Come and Visit Us
Santa Maria Dairy
Via Del Fiorentino, 2, Polinago, MO 41040 – Cinghianello area
Store Hours
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.