Parmesan cheese are produced in dairy farms under production permits in the settlements of 75 km of area, called Parma Modena Reggio Emillia in the city of Parma on the north of Italy and the region Emilia-Romagna which is in this area. Parmesan, whose fame is all over the world through its taste and quality, being very hard and having light yellow colour, is a special culture particular to that region. The experts of permesan, which is not produced anywhere else than this region neither in Italy nor in the World, continue producing this exquisite cheese by traditional methods that have not been changed since the mediaval age. 1 kg parmesan is produced from 16 litres of cow milk. Being 100 % natural, it is fermented in its own water. Parmesan, being a culture that needs expertise, the the very special quality of the milk and hygiene are kept in the foreground.

The first stage of the parmesan production begins with the measurement of the fat ratio of the cow milk, milked in the morning and evening. The fat value should be maximum 4,8 for a quality parmesan. Just after being milked and hotly, the evening milk is emptied to specially made steel trays with double deck water cooling, and are left to be reposed for 10-12 hours. It is combined with the hot milk, milked from the cows in the morning. It is warmed at a certain degree in copper boilers. It starts being fermented with its own water and it gets coagulated in 10 minutes. The coagulum are smashed manually and by tools, once it reaches a certain consistence, it is mixed with a fast rotating apparatus and the temperature is increased. When it reaches a certain temperature, the boilers are left to reposition with a sudden stop. Parmesan in the boilers which are reposed approximately 1 hour are sunk at the bottom in the state of dough. The parmesan being collected with speacial wooden parmesan paddles are tied to a naturally linen cloth. The water of the cheese is provided to be filtered buy hanging the cheese in this bundle of cloth to a stick that is place on the boiler for some hours. Then, being inside the cloth, the cheese in the form of loaf is cut into two parts. The parmesan staying in its own water for some time, is waited to be stuck within itself. When the time is up, it is taken into the moulds with plastic clips, the water inside is provided to be filtered more by changing the cloth once or twice in 3-4 hours. 12 hours later, the parmesan is given a name and its birth date is written. 10 hours later, it is taken into special steel moulds, it is left to rest in a hot room for 12 hours. When the time is up, they are put into the salt pools to be preserved in brine, everyday the position is changed upside down, they are left in the salt pools for 18-21 days according to the conditions. The parmesan gotten out of the pools are taken to hot room (bedding room). It is covered in condensation in dark room for 24 hours and it is reposed. Finally, it is placed in the store which is made of special wooden shelves. The parmesan whose birth takes 1 year and death is 10 years, gets beautiful as it gets older. It is cleaned once a week during a year, its maintenance is provided my repositioning it upside down. At the end of the first year, parmesan cheese passes through a special control. The experts slightly hits to each side of the cheese wheels one by one with a special hammer and listens to the sound. The cheese wheels that are empty inside are taken to a side. The rest are sealed either at that moment or after getting old and later these huge cheese wheels are presented to the sales.

The best parmesan is the one which is reposed for 24-36 months. Parmesan is very rich in terms of vitamins and elements as it is not made of pasteurized milk. It is a store of calcium – protein, phosphore and vitamin B. The cheese is very suitable for pasta sauces especially basil sauce. The Italians put this cheese into baby food as they think that it is very healthy. 40 gr. parmesan a day covers the daily calcium need of adults.

Out of the city of Parma in Italy in the World, parmesan cheese is produced in Turkey by Rani Farm under the Sezer Group, being in accordance with its origins .