CASEIFICIO SANT'ANGELO

Caseificio Sant'Angelo operates in the dairy-farming area of San Giovanni in Persiceto, in the province of Bologna, where milk from its own cows is transformed into Parmigiano Reggiano, a protected denomination. A single type, but managed at every step: the wheels mature for months in a self-sufficient warehouse, powered by photovoltaic panels, in a short supply chain model that four generations have refined around the idea of zero-kilometer production. The cheesemaking process remains visible here, and this makes all the difference. Visitors to the dairy can observe closely the slow transformation of raw milk into the characteristic granular and friable paste, following the phases that separate the curd from the aged wheel. At the end of the tour, it is possible to purchase the wheels directly, choosing between different aging stages and comparing how time modifies the consistency and aromas of the same cheese. It's an opportunity to understand how much such a codified product still depends on daily choices made in the stable and the warehouse.

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