CASEIFICIO DISMANO

In Castelluccio di Montese, at 843 meters amidst the chestnut trees of the Modenese Apennines, Caseificio Dismano has been producing Parmigiano Reggiano DOP since 1960. The altitude is not merely a picturesque detail: it is the environment in which raw milk is transformed according to traditional practice and matured for at least twelve months, the time that builds the granular, flaky structure recognized by the denomination. Thus, a single protected origin, but governed by regulations that oversee the 133 municipalities where Parmigiano Reggiano can be produced. Dismano opts for direct sales to the public, bypassing intermediaries and putting visitors in immediate contact with the wheels and their makers. Those who venture up here find both the cheese and its place: it's worth stopping at the dairy's shop, tasting the different ages, and understanding why the altitude and mountain milk leave a recognizable mark on the cheese, among the trees of the high Apennines.

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