CAS. SOC. IDDIANO

In Pavullo nel Frignano, in the Modenese Apennines, Caseificio Sociale Iddiano operates within the production zone of Parmigiano Reggiano DOP. The cooperative transforms raw cow's milk following the traditional steps of curdling and cooking, a sequence that demands both precision and patience. Each wheel matures for at least twelve months, the minimum time required for the granular structure and flaky texture that distinguish the authentic cheese from any imitation to develop. This is the portrait of a cooperative deeply tied to a single, yet one of Italy's most codified, denomination, spread across a certified area of one hundred and thirty-three municipalities. Working within this perimeter means adhering to rules that leave no room for improvisation, from the cows' feed to the vat's temperature. In this shared discipline, the mountain dairy becomes a link in a larger chain, where the wheel produced in Pavullo carries the same name and the same guarantees as the entire denomination.

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