Franco Parola

The selection and ripening of cheese is a delicate craft that is not possible without a passion for territorial research. Franco Parola looks for small dairy farms that still work in the traditional way, using traditional recipes, with areas where the cheese is produced and ripened within unique microclimates and with a flora of microorganisms that are artificially irreproducible. The impact on the taste can sometimes be less hard hitting and more of a lingering, rich and complex aftertaste. Above all, Franco Parola prefers companies with a closed production cycle, where cheese is only made when there is fresh milk, following the natural course of the seasons. The pastors of these pastures are the heroes in Franco Parola’s eyes. He understands their sacrifices and recognises their valuable role as protectors of human principles for the preservation of a territory’s traditions. Quality and taste are the end result of work rooted in commitment, respect and tradition.



  • formaggi1000x1000a
  • formaggi1000x1000b
  • formaggi1000x1000c
  • formaggi1000x1000d
  • formaggi1000x1000f
  • formaggi1000x1000e
© Mercato Centrale di Firenze srl
Partita IVA 06315160488

This site uses third-party cookies, both technical and profiling. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you are agreeing to the use of cookies. To learn more about cookies or to block them (some or all of them) you can read the extended policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close