AZ. AGR. CANTARELLI FRANCO E DINA E FIGLI

In the Reggiano area, a central hub for Parmigiano Reggiano DOP production, Cantarelli Franco e Dina e Figli transforms raw cow's milk into hard cheeses using methods consolidated through family practice. Each wheel matures for at least twelve months, a period during which it develops the granular and crumbly texture that is the product's signature, requiring constant temperature control and expertise at every stage of processing. The work takes place within the denomination's boundaries, which encompass one hundred and thirty-three municipalities and impose strict protocols on two fronts: the origin of the milk and the cheesemaking technique. Respecting these means accepting that the margin for improvisation is minimal and that quality depends on the exact repetition of proven gestures. Within this framework, Cantarelli's activity is seen as full adherence to a system that codifies every step, from the stable to the aging, and that makes certified origin the very condition of the product.

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