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Located on the border between the Parma and Tuscany Apennines, the dairy of Ravarano Casaselvatica has always produced on of the best Parmigiani. Parmesan aged over 30 months is a masterpiece. In the silence of warehouse the shapes run in long lines. Left to rest on wooden boards, the outside of the cheese dries to form a natural crust, without treatments on wich the famous brand will be stamped. That of Parmesan is a long slow story that flows at the natural rhytm of the seasons. The minimum maturing period is 12 months and it is only at that point that it will be possible to tell if each individual form will be able to retain the name that was originally given to it. Maturing will continue for other 18 months