CASEIFICIO SOC. DI PONTE BRATICA

In Corniglio, in the Parma Apennines, Caseificio Soc. di Ponte Bratica transforms raw milk into Parmigiano Reggiano DOP, within the protected area that spans 133 municipalities in Emilia-Romagna. The processing meticulously follows the cooked curd method, gesture by gesture, resulting in wheels that rest for no less than twelve months, the time necessary for them to acquire their signature granular and flaky structure. What distinguishes the work of this cooperative is its attention to the entire supply chain: from the stable to the aging cells, every step is documented, so that traceability and consistency are not just promises but verifiable practices. It is a way of understanding the denomination as a chain of responsibility, where each link—forage, milking, cheesemaking, aging—adheres to the same standard. On the mountainous side of the Parma region, where pasture and altitude influence the milk, Ponte Bratica converts this discipline into regular and recognizable wheels, designed to endure months without losing any of their identity as a long-aged cheese.

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