AZ.AGR.E CASEIFICIO VERDERI MICHELE

Founded in 1922, Azienda Agricola e Caseificio Verderi Michele operates in Busseto, in the Terre Verdiane, where raw cow's milk becomes Parmigiano Reggiano DOP through the cooking of the curd and a slow maturation. Each wheel develops its compact, crumbly structure over at least twelve months—that texture that balances sweetness and savoriness and has made the cheese recognizable far beyond the borders of the protected area of one hundred and thirty-three municipalities. A century of activity has not meant stagnation: the company has introduced environmental innovations, from slurry storage systems to internal ventilation, orienting production towards more conscious resource management. By focusing on a single denomination, Verderi Michele links its name to one product, making it a matter of discipline, where maturation time is as crucial as the raw material. Not open to visitors, the company entrusts the aged wheel with the task of telling the story of the Terre Verdiane: a cheesemaking heritage that, generation after generation, continues to measure itself against its own production specifications.

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