CASEIFICIO SAN MAURO

In Collecchio, in the province of Parma, Caseificio San Mauro produces Parmigiano Reggiano DOP within a protected area that includes one hundred and thirty-three municipalities. The work begins with raw cow's milk and follows the method of curd cooking, the step that imparts the cheese with its fine, flaky structure, recognizable upon breaking. Nothing is left to chance: from daily processing to brining, every action adheres to a strict set of regulations that allows for no variations. The wheels then rest for at least twelve months, and during that time, they develop the umami complexity and crystalline friability that distinguish the authentic product from imitations. Aging is the silent part of the craft, where the cheese ceases to depend on the cheesemaker and begins to respond to the air and time. The result is a Parmigiano that concentrates the Parma territory in every flake, where the long wait is not a commercial whim but the very condition for the denomination to uphold the promise written in its name.

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