AZ. AGR. PERSEGONA CARLO, MILENA E GIULIANO

In Fidenza, in the province of Parma, Azienda Agricola Persegona has been producing Parmigiano Reggiano DOP since 1901, spanning three family generations. It's a craft that here progresses through constant refinements: agronomic and cheesemaking techniques are reviewed over time, always within the strict standards that the denomination imposes on those who work with it. The cheese is made from raw cow's milk and matures slowly, for at least twelve months, the time necessary for the flaky structure and fine grain that are its signature to form. Nothing is left to shortcuts: aging dictates the rhythms and defines the character of each wheel. This close link between raw material, regulations, and patience makes the company a tangible guardian of Parma's cheesemaking heritage. The cascina is open all year round to visitors and tasters: those who come to Fidenza can enter the dairy, observe the daily work up close, and taste the wheels directly where they mature, grasping how a century of family continuity translates today into a single, recognizable cheese.

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