The quality of Bio-Hombre organic Parmigiano starts with the cultivation of the farmlands, spread over 300 hectares, with a single body of land in the center comprising 220 hectares. The crops are chosen according to the needs of the milk-producing livestock. The rotation method is simple and based on just a few crops. The main crop grown is the ultimate fodder, alfalfa, to which 50% of the farm's land is dedicated. The rest is used to grow our cereals and pulses: corn, barley, soy bean, and pea. All the crops are cultivated with natural methods and absolutely no chemicals are used-either for weeding or for fertilization.
Our herd is comprised of 500 cows, all pedigree Italian Friesians, 240 of which are designated as milking cows for the current season. The remaining cows (not in current milk production) are left free to graze.
For over 20 years we have focused particular attention on genetics in order to improve the animals' morphological characteristics as well as milk production. Recently 120 Red Spotted steers have joined the farm and their rusticity will help enhance the taste and aroma of the milk used to make our Parmigiano-Reggiano. All our animals are treated solely with homeopathic veterinary products to ensure that no drugs (such as antibiotic) find their way into our milk.
Of course our cows' diet is a crucial factor in the production of good cheese. They are fed by means of a dispensing unit which mixes the various ingredients of the ration-a complete meal of fodder and grain, all grown and milled at Hombre.
Milking is carried out using an integrated "autotandem" system of 12 stalls, controlled by a computer to which the herd's health and diet data are sent. This sophisticated system means the herd's production is closely monitored at all times.
Production itself is carried out in compliance with the Consortium's strict regulations. Milk from the evening milking session is sent straight to the floating tanks in the farm's dairy. It stays there until the following morning when it is skimmed and added to the full-cream milk from that morning's milking session. The process takes place in the same double-bottomed copper cauldrons that are used for both the production of the milk and its subsequent transformation into Parmigiano-Reggiano.
Every day 6,000 litres of milk are processed to produce a total of 12 wheels of cheese. The wheels are then taken for salting which lasts around 18 days and finally, left to mature.
The farm's air-conditioned and humidified storage rooms house the wheels from the time they are removed from the brine until they reach maturation, after 24 months or more. Every 15 days the wheels are cleaned and checked to ensure the cheese evolves perfectly. When the cheese has been maturing for 12 months it is assessed by experts from the Consortium for the Protection of Parmigiano-Reggiano using the traditional "tap test." The inspectors then authorize wheels which pass this test to be fire-branded with the famous "Pamigiano-Reggiano" trademark. After after 18 months of maturation we order a second (elective) quality control by the Consortium to achieve the category of "extra quality," which, if achieved. is again fire-branded on the side of the wheel. We are very proud that the Consortium now grades 100% of our production at this level of quality. Finally our own cheesemaker Carlo makes a last inspection of each wheel guaranteeing that only the finest wheels of cheese earn the prestigious Bio-Hombre brand after which he applies the circular metal seal with our name.
