CASEIFICIO SOCIALE DI URZANO

In Neviano degli Arduini, in the Parma Apennines, the Caseificio Sociale di Urzano operates within the protected area of Parmigiano Reggiano, which spans 133 municipalities. A single denomination, but one that imposes strict rules: raw milk, artisanal processing, and aging never less than twelve months. From this cooked-curd cheese comes the granular and crumbly structure that the `disciplinare` demands and that time, more than any technique, slowly builds into the wheel. The cooperative structure of the dairy illustrates a widespread cheesemaking model, where milk from many local stables converges into a single controlled production. There's no room for shortcuts: each wheel is verified against the DOP criteria before it can bear the name. The result is a Parmigiano that encapsulates the cheesemaking experience of the province of Parma, where the mountains and their grasses leave their mark on the milk and, consequently, on the cheese. A product that thrives on repeated rigor, season after season.

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