CASEIFICIO SOCIALE CODURO

In Fidenza, on the first hills of Emilia-Romagna, Caseificio Sociale Coduro collects milk from four nearby stables and transforms it into Parmigiano Reggiano DOP, the dairy's sole denomination. Here, the soil and wild flora of the meadows infuse the cheese even before it reaches the vat: the Friesian cows feed in the surrounding pastures, and their milk imparts distinct notes of cream and butter to the wheels. This character is patiently defined by time, through aging periods of 24, 30, or 36 months, each with its own measure of sweetness and depth. The method remains traditional, step by step, as it has been for centuries in this part of the plain. The dairy keeps its doors open: visitors can witness the morning production, observe the shaping and salting, and then visit the adjacent shop to purchase the wheels directly and compare, slice by slice, how Parmigiano Reggiano changes depending on the months spent in the aging room.

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