CASEIFICIO SOCIALE SANTA MARIA

In Polinago, in the Modenese Apennines, Caseificio Sociale Santa Maria has been transforming milk into Parmigiano Reggiano di Montagna since 1964. The cooperative structure is not a detail: it allows for control over the entire supply chain, from natural pastures to aging racks, and guarantees traceable cheese, wheel by wheel. Raw milk, processed using traditional procedures, gives rise to cheeses that, after at least twelve months, develop the typical crystalline and crumbly structure. Here, altitude matters as much as method. The Apennine air and knowledge passed down through generations converge in the dairy's sole denomination, interpreted in its mountain version, the most demanding and circumscribed. Visitors can closely follow the daily cheesemaking process and understand how the wheels are born: a visit to the dairy allows one to observe the production and taste Parmigiano Reggiano at different aging stages directly where it is made.

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