CASEIFICIO BAZZANESE

In Valsamoggia, at the gates of Bologna, Caseificio Bazzanese transforms milk collected in the Emilia-Romagna area, which unites 133 municipalities under a single name, into Parmigiano Reggiano DOP. Each wheel undergoes a maturation of at least twelve months, the minimum time during which raw milk converts into a paste with a crumbly grain and a layered aromatic profile, never identical from wheel to wheel. The dairy opens its doors to those who wish to follow the process at its source: the slow cooking of the curd, a gesture at the origin of its structure, and then the aging warehouse, where the wheels mature at different rates. It is here that a visit becomes instructive, because a comparative tasting between a twelve-month aged cheese and more advanced maturations clearly shows how time shifts the profile—from fresher, lactic notes towards concentrated and complex registers, each suitable for a precise culinary use. A stop in Valsamoggia is worthwhile to experience the full range of aging in a single sitting and consciously choose the right wheel for your table.

Contacts