✓ Consortium verified

CASEIFICIO SAN BERNARDINO

Montechiarugolo · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

Caseificio San Bernardino operates in Montechiarugolo, at the heart of the Parmigiano Reggiano DOP zone spanning 133 municipalities across Emilia-Romagna. The caseificio transforms raw milk into wheels of authentic Parmigiano Reggiano through slow maturation—a minimum of twelve months—yielding the distinctive fine-grained, flaky structure that defines the denomination. Visitors can observe production firsthand and taste cheese at various ages, experiencing how time and technique combine to build complexity and depth in Italy's most recognized hard cheese.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→