CASEIFICIO SOCIALE CANEVACCIA

In Gaggio Montano, in the Bologna Apennines, Caseificio Canevaccia has been working with milk from cows grazing above six hundred meters since 1961. From this mountain raw material comes a Parmigiano Reggiano DOP with a distinct character: a hard, semi-cooked cheese with a crumbly texture that develops over an aging period of at least twelve months. The cooperative has chosen to focus all its efforts on the quality of high-altitude milk, convinced that elevation imparts a recognizable signature to the cheese. This dairy preserves an ancient art within the vast protected area that unites one hundred and thirty-three municipalities, where the DOP sets common rules, yet each milk bears the mark of its own pasture. Here, the cooperative and territorial dimensions coincide, linking milk producers to the final cheese wheel. Those who venture to Gaggio Montano can step inside the dairy and observe the production phases up close, appreciating the unique difference that high altitude leaves in every wheel, a direct expression of this mountain terroir.

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