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CASEIFICIO SOCIAL CASELLO

Montese · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

Caseificio Social Casello operates in Montese, within Modena's Parmigiano Reggiano DOP heartland, a zone spanning 133 municipalities across Emilia-Romagna. The caseificio transforms raw cow's milk into wheels of cooked-curd cheese, employing slow maturation methods that develop the characteristic fine-grained, flaky structure. Each wheel ages a minimum of 12 months, building the crystalline texture and complex umami profile that defines this protected denomination. Casello's commitment anchors itself to rigorous production standards within the consortium-regulated zone.

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What it makes

DOP

Parmigiano Reggiano

A hard, cooked-curd, slow-matured cheese made from raw cow's milk, matured at least 12 months, with a fine-grained flaky texture and fragrant, delicate flavour.

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