AGRIZOO

At Agrizoo, on the outskirts of Parma, Parmigiano Reggiano is born from an uncommon choice: the milk of four prized bovine breeds, blended in a formula that imparts an unexpected sweetness to the cheese. This characteristic runs through the entire range of aging periods, from eighteen to one hundred months, defining a dry and delicate profile that changes nuance at each stage of maturation without ever losing its signature. The rest adheres to the rigorous grammar of the DOP: hard, cooked paste, raw milk, slow processing within the boundaries of the one hundred and thirty-three municipalities that define the zone. But it is the interplay of different milks that distinguishes this production, transforming an already noble raw material into something truly recognizable on the palate. The company opens its doors to those who wish to understand this process up close: a visit to the dairy allows one to follow how the four milks converge into the cheese wheel and to taste, side-by-side, the different aging stages that tell the long story of the cheese.

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