A much-prized household name: Parmesan cheese, or Parmigiano Reggiano, is produced in the northern Italian Province of Reggio Emilia in a time-honoured tradition stretching back 900 years. Its roots go back to the Middle Ages and it has featured in the literary works of Boccaccio and Casanova
A hard cheese, made from cow’s milk using a clearly defined production method, it is regarded as the king of all Italian cheeses. The production of Parmigiano Reggiano has barely changed over nine centuries: it still uses the same ingredients, the same process and the same meticulous craftsmanship. True to tradition, the family-owned business Parmareggio was established in Montecavolo di Quattro Castella, in the Province of Reggio Emilia, in 1983; just a few years later, it had become one of the world’s leading companies for the production and marketing of typical cheese products in the region.
Among cheese connoisseurs, the northern Italian producer is probably best known for its Parmigiano Reggiano, both as wedges and grated, and its Parmareggio butter. Incidentally, Parmareggio is the Italian market leader in this segment.
Compressed air is the driving force
Although the compressed air does not come into contact with the product at any time, it still drives all machinery from processing to transport, right through to quality control, while meeting the strictest requirements for food production applications with quality class 1.4.1 as per DIN ISO 8573-1.
The compressed air station that powers both plants in Modena fits into a single compressor room. It houses all the necessary equipment for the energy-efficient production of compressed air: two KAESER CSD series fluid-injected rotary screw compressors, 45 and 75 kW respectively, one of which operates as an on-off machine and, as a result, with maximum efficiency at maximum capacity, while the other (SFC) handles peak demand, as the peak load machine. This combination produces just the right volume of compressed air – with minimum energy consumption.
