CASEIFICIO MONTAURO

Caseificio Montauro, in Fontanellato, works with a single DOP — Parmigiano Reggiano — expressing it through time: maturation cycles ranging from twelve to thirty months, with each wheel revealing mineral notes and the crystalline texture characteristic of long aging. The method relies on traditional raw milk fermentation, but years of collaboration with other major cheesemakers have prompted the company to integrate contemporary practices and, more recently, to launch a certified organic line. This is a way of understanding a single denomination as a spectrum of expressions, marked by months of refinement within the protected area of 133 Parmigiano municipalities. The cheesemaking facility welcomes visitors to taste the entire range on site: from twelve to thirty months, side-by-side, one can directly observe how time transforms raw milk into cheese. It's worth a stop for anyone who wants to understand aging not from a label, but from the palate.

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