Skip to content


Luca and Paolo Caramaschi, Emilia. Parmesan

Tortiano, Parma.

Every year, competing with industrial production, more and more small parmesan dairies go bust or join larger cooperatives to make cheese on a bigger scale. But the problem is that unpasteurised milk from a single dairy herd is complex and unique and by mixing milks this diversity is destroyed. At our Parmesan dairy, a cooperative in the hills outside of Parma, they keep all the milks separate and make cheese from different milks in different cauldrons. Some produce cheeses that are soft and sweet, others more spicy or friable. Our favourite is from the cows that belong to the dairy which has an amazing flavour that cannot be rivalled by industrial production