This splendid cheese is certainly not Tuscan in origin, like Mr Tuscany, but it is geographically close. The best parmesan is found on the other side of the Pistoia mountains facing Modena. In fact, Pieve Pelago is just a few kilometres from the Abetone mountain pass where the production area of this splendid cheese begins.

What makes this Parmesan cheese of the Frignano area so precious and sought after? What is the secret of its quality, acknowledged by the great experts? The answer is simple: it is the mountain pastures and the quality of the forage; sheep farmers have increasingly turned to free grazing their cows in the meadows, woods and fields on the slopes of this gentle mountain range.

There has been a return to old-world practices, joined with modern techniques for the selection and rearing of cattle, which yields a very high-quality milk, rich in substances that make this cheese superior. And the curd that emerges from the milk cauldron wrapped in white cloth comes in the form of parmesan. At this stage it requires craftsmanship, which involves a long ageing process to give the parmesan that aroma and fragrance that is unequalled worldwide.