CASEIFICIO SOCIALE CASELLO

Caseificio Sociale Casello operates in Montecreto, in the Modena Apennines, within the Parmigiano Reggiano area that spans one hundred and thirty-three municipalities in Emilia. Here, raw cow's milk becomes cooked-curd cheese, slowly refined for at least twelve months until it develops the fine, flaky structure that identifies the denomination. The production meticulously follows the Reggiana specifications, where the consistency of controls is as crucial as the cheesemaker's daily craft. Around the aged wheel, a more immediate production also thrives: ricotta and butter are born from the same processes, closing the milk cycle with no waste. The dairy doesn't keep its doors closed but welcomes those who wish to understand firsthand how a single DOP can sustain an entire mountain economy. Visitors passing through Montecreto can stop for a tasting and direct purchase, taking home both mature wheels and fresh daily products.

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