Our managerial quality system following the principals of the law

UNI EN ISO 9001: 2000

provides for all the phases of the production of Reggiano Parmesan Cheese: from the milking, the working, the maturing to its marketing.

Throughout our procedures we guarantee 5 fundamental points:

• Accurate qualifications and testing of our products;
• Supervision of the highest standards;
• Labratory certification;
• Our registered stamp of origin and date;
• Our guarantee if it has our name on it, you won't be disappointed.

To produce kg 1 of Paverazzi Parmesan Cheese need

16 liters

of high quality milk, every whole has the month and the year of production, its progressive number, the matriculation of the cheese factory that produced it.

Its conservation is only due to the high quality of the prime materials and the cure of the production: the Reggiano-Parmesan

doesn't contain additives, colouring, anti-fermentative

.

The

Reggiano Permesan Cheese Association

applies a quality marking after a 12 months minimum maturing. PAVERAZZI, the Reggiano Parmesan Cheese 24 months maturing – D.O.P. without additives.