CASEIFICIO AGRICOLO DEL MILANELLO

Active since 1937 in Campegine, Caseificio Agricolo del Milanello produces Parmigiano Reggiano following practices deeply rooted in Emilian cheesemaking culture. Adherence to the protocol is rigorous: raw cow's milk is carefully heated and coagulated, followed by a minimum aging period of twelve months, during which the cheese develops the granular, flaky structure that defines it and concentrates its aromas. Behind the apparent simplicity of the process lies its belonging to a denomination that encompasses one hundred and thirty-three municipalities, a perimeter within which each dairy contributes to a collective identity. Milanello remains a central piece of this, capable of translating shared rules into consistently reliable cheeses. The company store is open to visitors: here, you can taste cheeses aged to different degrees of maturity and, knife in hand, grasp the difference between one aging period and another, alongside other local specialties. It's worth a stop to understand, directly at the source, why such a strict rule produces such a recognizable result.

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