CASEIFICIO LAME

Caseificio Lame operates in Zocca, in the Modenese Apennines, within one of the one hundred and thirty-three municipalities of the protected area for Parmigiano Reggiano DOP. Its production strictly follows the disciplinary without shortcuts: raw cow's milk, slow and precise cooking of the curd, followed by an aging period of at least twelve months that brings the wheel to its characteristic granular and crumbly structure. It is a hard and complex cheese, whose character is born from time and temperature more than from any addition. A single denomination, but defended in the detail of every step, where milk and patience become a material that preserves and evolves for years. Here, visitors are welcome: the company opens its doors to the curious and passionate to observe the craft up close—the cauldron, the breaking of the curd, the wheels in brine, and then on the aging shelves. Those passing through Zocca can arrange a visit and see, gesture by gesture, how simple ingredients become the cheese that defines Emilia.

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