CASEIFICIO SOCIALE LA CAPPELLETTA DI SAN POSSIDONIO

The Caseificio Sociale La Cappelletta was founded in 1929 in San Possidonio, in the Modena lowlands, and since then has produced only one thing under a single denomination: Parmigiano Reggiano DOP. Two facilities, thirty-five member suppliers from nearby territories, and a daily production of 185–212 wheels mark a work that is cooperative in structure and artisanal in execution. Raw cow's milk here becomes hard cheese through consolidated steps and an aging period of at least twelve months, the minimum time for the fine grain, felt under the tooth, to form. It is a cheese where volume does not contradict care: the cooperative's scale serves to ensure consistency, not to dilute the method, and the product's density reflects the concentrated essence of the milk from which it originates. The dairy welcomes visitors during production hours: one can witness the birth of the wheels, follow the curdling and shaping, and conclude with a tasting of different ages, to appreciate how time transforms the same milk.

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