CASEIFICIO SAN MATTEO

Caseificio San Matteo is located in Montechiarugolo, in the province of Parma, within the 133 municipalities reserved for Parmigiano Reggiano DOP. The work follows the traditional method: coagulation of raw milk, slow cooking of the curd, shaping, and then an aging period of at least twelve months, during which the paste develops the granular and flaky structure that is the cheese's signature. What distinguishes this dairy is the opportunity to experience its entire cycle. Visitors follow the journey from the morning milk delivery to the long wait on the aging shelves, observing how selected bacterial cultures and precise temperature control transform a few ingredients into a Protected Designation of Origin product. It's an experience that demystifies the apparent simplicity of the cheese, revealing how much technique and patience lie behind each wheel. Those who visit don't witness a packaged demonstration, but the daily ritual of a craft that has repeated the same rules for centuries without ever taking them for granted.

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