CASEIFICIO SOCIALE CASTELLAZZO

In Campagnola Emilia, in the Reggio plain, Caseificio Sociale Castellazzo collects milk from its members to transform it into Parmigiano Reggiano DOP. The cooperative follows the cheesemaking tradition that defines the denomination: raw cow's milk, measured cooking, and an aging period of at least twelve months, the time necessary for the cheese to develop its granular and flaky structure. Behind every wheel is a collective effort that links the producers of the area to a hard cheese with an unmistakable character, where the slowness of refinement does the rest. The dairy opens its doors to those who wish to observe the craft up close, with guided tastings and tours of the facility. Visitors passing through Campagnola Emilia can book a visit and follow the journey from morning milk to the aged wheel, tasting Parmigiano Reggiano in the very place where it takes shape—a direct way to understand how time, milk, and manual skill condense into a single flake.

Contacts