CASEARIA CASTELLI

In Reggio nell'Emilia, within the area of 133 municipalities that sets one of Italy's strictest dairy standards, Casearia Castelli produces Parmigiano Reggiano DOP. The cheese is made from raw cow's milk, through slow fermentation and careful cooking of the curd: a process that requires at least twelve months of aging before a wheel can be considered complete. Time works in favor of its structure. The result is a hard cheese with the characteristic fine, crumbly texture that distinguishes authentic Reggiano from any imitation, with each wheel subjected to the rigorous controls of the denomination. The link with the territory is not just a formula: it is inscribed in the rules governing the feeding of the cows, the processing of the milk, and the maturation times, all factors that remain anchored to the same protected area. The finished wheel thus carries, along with its brand, the geography of the pastures and stables of Reggio from which its milk originates, in a relationship between product and place that allows no shortcuts.

Contacts