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CASEIFICIO LANFREDINI

Salsomaggiore Terme · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

In Salsomaggiore Terme, within the 133 municipalities that comprise the Parmigiano Reggiano DOP area, Caseificio Lanfredini works with this single denomination, starting from raw cow's milk. The cooked curd matures slowly, and only after a minimum aging of twelve months does the fine-grained, crumbly structure that identifies the cheese emerge. The process is among the most codified in the Italian cheesemaking landscape, and here it remains visible in every phase. Visitors can observe the aging process up close and taste wheels at different stages of their evolution, appreciating how aroma and consistency change between a young and a more advanced maturation. By booking, guests find a concrete way to understand, wheel by wheel, the transformation that such a rigorous standard imposes on the local milk. It is an opportunity to grasp why time, in this cheese, is not a detail but the very essence of the denomination.

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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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