CASEIFICIO CARAMASCHE

In Pegognaga, in the Mantua area, Caseificio Caramasche has been producing Parmigiano Reggiano DOP since 1874, making it one of the oldest registered producers in the district. Raw milk is transformed into cooked-paste wheels that mature slowly — twenty-four months and beyond — along a journey where the color shifts from pale yellow to straw, granular crystals emerge, and each wheel builds its own sensory identity. The longevity of its registration is not a nostalgic detail here, but rather a measure of a rare productive continuity in the region. Alongside this deep history, the cheesemaking factory adopts a contemporary outlook: it was the first in the area to obtain Carbon Footprint certification, linking the artisanal craft of the cheesemaker to the environmental accounting of the supply chain. The result is a Parmigiano Reggiano that carries both the weight of a century and a half of activity and a more recent focus on the environmental impact of its production.

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