CAS. SOC. SAN PIETRO

In Pavullo nel Frignano, in the Modenese Apennines, Cas. Soc. San Pietro operates within the Parmigiano Reggiano zone, the sole denomination represented here, which encompasses one hundred and thirty-three municipalities in Emilia-Romagna. The cooperative produces the cheese following the consolidated method: raw cow's milk, slow cooking, and aging for at least twelve months, according to the regulations. It is during this time that the cheese develops its characteristic fine grain and flaky structure that distinguish the DOP. Each wheel thus becomes the measure of a rigorous standard, where the margin for improvisation is minimized, and the result depends on the consistency of the cheesemaker's craft, repeated day after day. Without public access, the cooperative entrusts its story of high-altitude territory to the aged product: it is in the finished wheel, more than in a visit, that the connection between the Apennine milk and the denomination can be read.

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