CASEIFICIO SAN SIMONE DAL 1902

Since 1902, the Lugli family has been crafting Parmigiano Reggiano at Caseificio San Simone, passing down the trade through three generations. Located in Reggio nell'Emilia, within the protected area of one hundred and thirty-three municipalities, milk is selected daily, and the ancient gestures of cooking and aging are repeated, the very same that marked the work at its founding. One single denomination, but no shortcuts. Time is the architect of the result: at least twelve months of aging transform raw milk into a crystalline paste, with aromas both intense and delicate, which, when cut, flakes into granular shards. Continuity is the key: artisanal methods, largely unchanged for over a century, guide each wheel towards its standard, under the rigor of the DOP regulations. The dairy does not offer visitor reception, and the family's story is entirely read in the product — in the regularity of wheels that bear, together, the signature of the protocol and that of a house that has been working with milk for over one hundred and twenty years.

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