CASEIFICIO POGGIO CASTRO SRL

In Pavullo nel Frignano, in the Modenese Apennines, Caseificio Poggio Castro belongs to the Parmigiano Reggiano DOP area, which includes one hundred and thirty-three municipalities in Emilia-Romagna. Here, raw cow's milk is transformed into cheese through a slow and measured process: the curd is cooked until it becomes granular and compact, the first step in a process that allows no shortcuts. Aging is the time that completes the work—at least twelve months, during which the paste loses moisture and acquires that crystalline structure that breaks into fine, flaky shards. It is a methodical alchemy, where every gesture adheres to production specifications (disciplinare) that have spanned centuries without changing in substance. The mountain location, cooler than the plains, imparts a distinct character to the milk and cheese. The dairy opens its doors to visitors: it is well worth witnessing the morning transformation of milk into cheese firsthand, to understand why a single denomination requires so much patience and how much work lies behind every single shard.

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