CASEIFICIO EVA

In the Parma area of Parmigiano Reggiano, among the one hundred and thirty-three municipalities admitted to the denomination, Caseificio Eva adheres to one of the strictest sets of regulations in the Italian landscape. Here, raw cow's milk is transformed according to the cooked curd method, where controlled heating paves the way for a very slow maturation, never less than twelve months. It is during this extended time that the wheels build their identity. The result is the fine, flaky texture that defines authentic cheese: a paste that fractures into shards, traversed by the crystals that long aging brings to the surface, and supported by that umami depth recognizable at the first taste. Every batch repeats the same process, without shortcuts, because it is precisely the consistency of the method — precise cooking, prolonged resting, adherence to regulations — that guarantees the crystalline texture and coherence of the product. The dairy thus positions itself within a supply chain that makes slowness its guiding production principle.

Contacts