CASEIFICIO IL BOIARDO - PRATISSOLO MATILDE DI CANOSSA

Caseificio Il Boiardo operates in Scandiano, within the Parmigiano Reggiano production zone, which extends across 133 municipalities. The single denomination claimed here is enough to define an entire craft: raw cow's milk transformed according to the DOP protocol, with aging periods pushed beyond the obligatory twelve months. Time is the dairy's true stylistic choice, with some wheels aged up to twenty-four months. This extended aging builds the granular and crumbly structure that distinguishes longer-aged cheeses, appreciated in both professional kitchens and home dining. The result is a cheese that changes character as the months pass, from initial softness to a drier, more complex flake. The dairy welcomes visitors: stop by during the morning processing to see the curd take shape and to taste, side by side, wheels of different ages, thus grasping how much time modifies the cheese.

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