Parmigiano Reggiano is a PDO hard cheese made from raw, semi-skimmed cow's milk, through the process of skimming, without any additives. The production area includes the provinces of Reggio Emilia, Modena, Parma and Bologna on the left bank of the Reno river and Mantua on the right bank of the Po river. A wheel of Parmigiano Reggiano must weigh between 30 kg and over 40 kg, although the average weight is around 40 kg. The production of one wheel of Parmigiano-Reggiano requires about 550 liters of milk, with an average of 14 liters per kilogram of cheese produced.

Ferrari Bio Organic Parmigiano-Reggiano DOP has a distinctive texture and sweetness. The milk from cows fed on polyphytic hay is naturally sour and rich in fat; this is combined with the practice of using a higher percentage of the morning's milk (and therefore more fat) in the vat. The result is an Organic Parmigiano Reggiano DOP that matures more slowly, is particularly rich in fat and fragrance, and is delicious in flakes, even when mature.