AZ.AGR.MEZZADRI RENZO ROBERTO MASSIMO E STEFANO

At Mezzadri in Busseto, Parmigiano Reggiano DOP is born without intermediate steps: the milk comes from the farm's own cows, transformed by hand just hours after milking. It's a short supply chain by choice, where the breeder is also the cheesemaker, and control over every phase becomes the premise for the result. The wheels then rest in the cell for a minimum of twelve months of aging. It is during this rest that the fine, flaky texture forms, a sign of work conducted with care throughout the entire process. For generations, the family has repeated the same gestures, relying on the slowness of fermentation and the quality of the raw material rather than any forced methods. Visitors to the farm can witness this sequence firsthand—the stable, the milk, the vat, the aging wheels—and understand why such a cheese requires no additions. A stop in Busseto is well worth the journey into the Parmigiano supply chain.

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