AGRIZOO farm, in S.Prospero (Parma, Italy), has being given to you a very high quality product about transformation in Parmesan cheese for thirty years by then. This typical cheese, only producted in this area between Parma, Reggio Emilia, Modena and Mantova cities, boasts a long tradition which has taken root since passed centuries, and it has made it only for its characteristics; a very good flavour which places it in each dish (it's practically used in every Mediterranean recipe), a very good colour, linked to a good seasoning of about twenty - four months, this way makes it an inimitable cheese of all of ones like Parmesan.

Some of Consorzio cheese farm has already done a certification about production and transformation processing of milk in Parmesan cheese. ISO 9001 (this is the name of the certification), has only to analyse more deepened and every now and then all the production phases, from forage and fodder to finished product.