AZ. AGR. BOSELLI NULLO E MARCELLO

In the Parma countryside, within the Parmigiano Reggiano DOP area, Boselli Nullo e Marcello operates within the boundaries of the 133 authorized municipalities, where the milk composition and aging protocols determine the cheese's final structure. Here, there is no room for improvisation: the production specifications dictate timings and actions, and the sole denomination under their care commands the company's full attention. The slow-matured cooked cheese wheels rest for a minimum of twelve months, made exclusively from locally sourced raw cow's milk. Constant temperature control and patient waiting transform that milk into the crumbly and compact, savory and crystalline texture that distinguishes true Parmigiano Reggiano from imitations. It is a labor that rewards patience more than quantity, evident in the texture even before the taste. The company welcomes guests and offers a close-up view of the journey from raw material to aged wheel: an opportunity to observe how time and precision build, month after month, the complexity of the cheese.

Contacts