CAS. SOC. DI CASOLA DI MONTEFIORINO

In the Modenese Apennines, above Montefiorino, the Caseificio Sociale di Casola has been working with mountain milk since 1953. Small family stables in the surrounding area supply the copper vats, delivering milk within a few hours of milking. From this proximity comes a Parmigiano Reggiano DOP with a typically high-altitude profile, where the slowness of maturation is as crucial as the raw material. In the dairy, the process remains manual and carefully monitored. The cheesemakers decide the coagulation times, the breaking of the curd, the cooking, and then the aging—the longest phase, which concentrates the aromas and builds the granular structure of the cheese. Each wheel thus retains the mark of the Apennine pasture more than a memorized recipe. The dairy opens its doors to those who wish to follow this journey: a visit allows you to see the milk transform into curd in the copper vats and to understand, by tasting a flake, how the territory and the cheesemaker's hand ultimately coincide in a single layer.

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