CASEIFICIO ROSOLA DI ZOCCA

In the Modenese Apennines, Caseificio Rosola di Zocca has made biodiversity its core focus. Since 2005, it has produced Parmigiano Reggiano DOP exclusively from the milk of Bianca Modenese, an indigenous breed whose mountain grazing imparts intense and persistent aromas to the wheels, destined to emerge during the slow maturation. Close collaboration with Slow Food guides the oversight of animal welfare and the selection of raw milk, ensuring that each wheel originates from an upstream controlled supply chain rather than from subsequent corrections. The result is a cheese with a flaky structure, whose flavor clearly reflects its territory of origin and the breed from which it comes. Visitors to the dairy can taste it directly, verifying in a single bite the connection between the Apennine pasture, the indigenous breed, and the aging time that precedes each wheel ready for cutting.

Contacts