CANDIABIO CASEIFICIO

CANDIABIO Caseificio dedicates itself to a single denomination, Parmigiano Reggiano DOP, producing it in an organic version within the 133 municipalities defined by the regulations. Since 2005, raw milk from cows raised on pasture and dried hay has been transformed into wheels: six pieces a day, handcrafted, and aged for at least twelve months. It is during this waiting period that the cheese develops its recognizable grain and flaky texture, the clearest hallmark of this exceptional cheese. The essence of the dairy lies in the fusion of two eras. On one hand, the ancient gestures of the cheesemaker, the copper vats, the curd broken by hand; on the other, the organic agronomic system that governs the forage and the well-being of the herd. The legacy of hay is not nostalgia but method: it defines the animals' diet and, in turn, the milk's profile. Each batch carries both the memory of traditional technique and the contemporary discipline of organic farming, without one overshadowing the other.

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