CASEIFICIO SOCIALE BERETINAZZA

In Fontevivo, in the province of Parma, Caseificio Sociale Beretinazza transforms raw cow's milk into Parmigiano Reggiano DOP according to the cooked-curd method that governs the entire zone. The cooperative adheres to the long maturation times imposed by the regulations: an aging period that extends for at least twelve months, during which the wheel acquires its structure and characteristic fine, crumbly texture. The result is a hard cheese that bears the mark of the production area's 133 municipalities, where the connection to local milk defines each wheel. The cooperative nature of the enterprise intertwines product quality with the protection of its workers, bringing together cheesemaking discipline and the social dimension that characterizes many dairies in the Parma region. It is a labor that does not pursue industrial output, but rather the consistency of a method codified over time and bound to a precise territory.

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