CASEIFICIO SOCIALE COOP. MARGHERITA

In Lesignano de' Bagni, on the first hills of Parma, Caseificio Sociale Coop. Margherita upholds the standards of Parmigiano Reggiano DOP, the denomination covering one hundred and thirty-three municipalities in Emilia-Romagna. The cheese is made from raw cow's milk, processed with slow cooking and consistent aging: each wheel rests for at least twelve months, the time required for the characteristic crumbly and finely granular texture to mature. The method is explicitly rigorous—no additives, no shortcuts—and adheres to the Protected Designation of Origin protocol that governs every phase, from pasture to aging room. It is a single DOP safeguarded with cooperative discipline, where value lies in consistency rather than individual flair. The dairy is not open to the public, but the finished wheel fully tells the story of the Parma supply chain that creates it.

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