CASEIFICIO CINQUEVENTI

In Reggiolo, within the production area of Parmigiano Reggiano, Caseificio Cinqueventi has been refining the art of cheesemaking since 1966. The company's sole denomination is crafted using raw milk and time-honored techniques: the wheels rest for at least twelve months, developing the fine grain and flaky fracture that identify Reggiano. Fifty years of practice are condensed into a repeated, never automatic gesture, within a protected area that spans 133 municipalities. What distinguishes this reality is the choice to open the entire production cycle to view. Visitors don't see a display window but the actual process, from the cauldron to salting and up to the aging racks, in a journey that concludes with tasting and direct sales. Those who come to Reggiolo can follow the cheese through its stages and taste it on-site, discerning with their palate the difference between a twelve-month-old wheel and a more mature one.

Contacts