CASEIFICIO BASILICANOVA

In Montechiarugolo, at the gates of Parma, Caseificio Basilicanova works exclusively with raw cow's milk for Parmigiano Reggiano DOP, the house's sole denomination, whose consortium area encompasses 133 municipalities. The wheels mature slowly and, after at least twelve months of aging, develop the crumbly paste and fine grain that are their recognizable signature. Here, the denomination is not an abstract label but a daily practice: from the milk milked nearby to the curd, every step follows the precise rules of the consortium's disciplinary. The dairy opens its doors to those who wish to observe cheesemaking up close, the moment when raw material takes shape and becomes one of Italy's most recognizable protected cheeses. Booking a visit means reconstructing with your eyes, and then with a taste, the direct link that connects the Emilian pasture to the table: a short journey in space, long in aging time.

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