NUOVO CASEIFICIO SOC.SAN BARTOLOMEO IN COZZANO

In the heart of Langhirano, Nuovo Caseificio San Bartolomeo in Cozzano carries forward the craft of Parmigiano Reggiano DOP production across the designated 133-municipality zone. The dairy transforms raw cow's milk into a slow-matured hard cheese, its fine-grained structure developed through traditional cooked-curd techniques. Each wheel demands patience—a minimum of twelve months—allowing complexity to crystallize within the rigid framework that defines this protected denomination, yielding the sharp, flaky character that defines excellence.

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