CASEIFICIO UGOLOTTI

In Parma, Caseificio Ugolotti has produced Parmigiano Reggiano DOP since 1930, adhering to the strict constraints that govern this cooked-curd, slow-ripened cheese. The denomination is singular, yet far from simple: raw milk must come from the area of the 133 recognized municipalities, cooking is controlled, and aging begins with a minimum of twelve months. It is within this timeframe that each wheel builds its granular and compact structure, a characteristic that distinguishes a well-aged product. The dairy doesn't just make cheese; it stages it. Guided tours allow visitors to observe the production process up close, concluding with tastings of different aging stages, accompanied by local cured meats and wines, available at the farm shop and tasting room. Those who wish to understand how twelve months or more transform the same wheel can book a visit and verify it by tasting: comparing different aging vintages is the most direct way to appreciate this Parmigiano Reggiano.

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