CASEARIA CASTELLI

In Tizzano Val Parma, in the Parmense Apennines, Casearia Castelli is among the oldest dairies in the area, focusing its work on a single, great denomination: Parmigiano Reggiano DOP, interpreted in the plurality of its biodiversity. Operating here means moving within a rigorous system, that of the 133 municipalities where the cheese can be produced. The method is dictated by the protected origin. Raw cow's milk becomes a wheel and undergoes a slow maturation, no less than 12 months, during which the granular and crumbly structure that makes Parmigiano recognizable by sight and taste is built. It is not a process that allows shortcuts: time is part of the material, and aging is the true act of production. In this dairy, local cheesemaking craftsmanship meets the constraints of controlled protection, which fix milk, area, and durations without room for interpretation. The result links a precise place to a universally known cheese, conveying through the wheels of Tizzano the coherence of a denomination that makes slowness and territory its two cornerstones.

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