CASEIFICIO S.ELISABETTA

In Collecchio, within the area where Parmigiano Reggiano extends across one hundred and thirty-three Emilian municipalities, Caseificio S. Elisabetta works with a single denomination, adhering to the strict discipline it imposes. Raw cow's milk enters the boiler and becomes cooked curd according to the techniques set by the production specifications, without shortcuts or additions. From there, time begins, which here is as much an ingredient as the milk. Each wheel matures for at least twelve months, developing the granular, crumbly structure and aromatic complexity that distinguish authentic Parmigiano Reggiano DOP from imitations. Geography is binding: outside these municipalities, with different fodder and different waters, the same method would not yield the same cheese. The dairy does not open to the public, but its work is measured in the finished product, where long aging reveals whether the raw material and processing were up to standard. No wheel is released before its time, and in this respect for the minimum calendar lies much of its identity.

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