CASEARIA F.LLI DOTTI TERRE DI CANOSSA

In Bibbiano, one of the towns traditionally considered the cradle of Parmigiano Reggiano DOP, Casearia F.lli Dotti preserves a method that has remained largely unchanged since Benedictine monks perfected it nine centuries ago. The raw milk comes from the restricted area of the one hundred and thirty-three permitted municipalities, a geographical constraint that is already part of the recipe. In the dairy, every variable is carefully monitored — the cheesemaker's skill, the exact moment of processing, the specific farm of origin — because it is from their sum that the cheese's characteristic fine, flaky texture is born. Aged for at least twelve months, each wheel ultimately bears the name and reputation of its producer, in a system where anonymity does not exist and every piece corresponds to a precise origin. It is this traceability, even more than the taste, that distinguishes Parmigiano from cheeses that merely imitate its shape.

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