4 MADONNE CASEIFICIO DELL'EMILIA

Founded in 1967 in Scandiano by a group of local farmers, 4 Madonne Caseificio dell'Emilia takes its name from a votive pillar depicting the Virgin Mary on its four sides. From that beginning, the company has grown to manage seven facilities distributed across the provinces of Modena, Bologna, and Reggio Emilia: an uncommon structure among the approximately three hundred producers united in the Consorzio del Parmigiano Reggiano. The core of their work remains raw milk, transformed and then aged for over twelve months, the time that consolidates the granitic, flaky texture typical of this DOP. It is in that structure, both crumbly and compact, that the cheese's character is revealed. The dairy is open for visits and tastings: exploring the production areas and sampling the wheels at different stages of maturation is the most tangible way to understand how one of Italy's great hard cheeses is born from the milk of these provinces.

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