CASEIFICIO SAN PIETRO

In Soragna, within the protected area of Parmigiano Reggiano that spans 133 municipalities, Caseificio San Pietro operates according to protocols that regulate every single action. Raw cow's milk undergoes slow cooking and then an aging period of at least twelve months, the time necessary for the paste to acquire the crystalline, fine-grained, and friable structure that distinguishes this DOP. It is during that long wait that the umami depth of the wheel is built, rooted in the dairy culture of the Po Valley and in the forage-fed herds of Emilia-Romagna. Nothing here is left to chance: the choice of milk, the rhythms of the boiler, the months in the warehouse all adhere to a set of regulations that precedes and binds the individual producer. The result is a cheese that carries the imprint of its birthplace in its flavor, from the plains to the pastures, within one of Italy's most codified dairy denominations.

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