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CASEIFICIO IL BATTISTERO

Varano de' Melegari · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

Since 1939, Caseificio Il Battistero has controlled every stage of Parmigiano Reggiano production across its own herds and pastures in Val Ceno and Val Pessola. Their cows graze on biodiverse meadow hay, a practice that directly flavours the raw milk transformed into hard wheels requiring minimum twelve months of maturation. Visitors to Varano de' Melegari can witness the slow-curd cooking process firsthand, then purchase directly from the caseificio's shop or discover their cheese at local markets across Emilia-Romagna.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

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What it makes

DOP

Parmigiano Reggiano

A hard, cooked-curd, slow-matured cheese made from raw cow's milk, matured at least 12 months, with a fine-grained flaky texture and fragrant, delicate flavour.

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