CASEIFICIO SOCIALE CAMPORA E SASSO

In Neviano degli Arduini, nestled in the Parma Apennines, Caseificio Sociale Campora e Sasso transforms raw cow's milk into Parmigiano Reggiano DOP, the cooperative's sole denomination, produced within the protected perimeter of 133 municipalities. The cheesemaking follows the long rhythms of cooked-curd cheese: the wheels rest for at least twelve months, the period during which their granular structure and fine, flaky texture develop, defining their characteristic cut. Behind every wheel lies a cooperative model, where the milk from its members converges into a common, recognizable product. This is a craft that relies on consistency rather than improvisation: the same raw material, the same discipline, and an aging process that dictates when the cheese is truly ready. The dairy welcomes visitors for tastings: you can closely follow the journey from milk to wheel and savor Parmigiano Reggiano right where it's produced, experiencing its maturation at different ages.

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