CASEIFICIO CASTELLAZZI

In Soragna, in the province of Parma, Caseificio Castellazzi produces Parmigiano Reggiano DOP within one of the most rigidly regulated areas of the Italian dairy landscape, a district spanning 133 municipalities. The cheese is made from raw cow's milk and belongs to the category of hard, slow-maturing cheeses, with a minimum aging period of twelve months during which its complexity develops. It is during this time that the wheel develops the granular, crumbly structure that makes it recognizable both when cut and on the palate. Nothing is left to chance: the production specifications (disciplinare) set strict protocols, and each wheel ultimately serves as a document of the territorial specificity of this part of Emilia. Its location in Soragna is not merely a demographic detail but part of the denomination itself, inextricably linking the product to its place of origin. What the dairy offers, more than just a cheese, is precise adherence to a shared rule — the only one that allows a wheel to be called Parmigiano Reggiano.

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