CASEIFICIO DI GAVASSETO E RONCADELLA

In Reggio nell'Emilia, this dairy orchestrates the demanding choreography of `Parmigiano Reggiano DOP`, offering it in multiple aging periods—twelve, twenty-four, thirty, and forty months—so that a single wheel tells stories of different ages and flavors. Around the vat, breeders, apprentices, cheesemakers, and affineurs move, each with a task in the meticulous work that begins with milk from cows fed only fresh hay and pasture grass. From that milk come wheels with a fine-grained paste and marked vegetal notes, which travel from the Reggio warehouses to France, Germany, Austria, the Netherlands, and Luxembourg, carrying artisanal craft beyond borders. The dairy opens its doors to visitors: you can witness the morning curdling and breaking in the vat, follow the aging profiles among the shelves, and sequentially taste the different ages—the most direct way to understand how time, here, is an ingredient. It's worth a stop by booking an early morning visit, when the processing is still underway.

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