Caseificio La Medesanese: Parmigiano Reggiano DOP Since 1970

Latteria Sociale La Medesanese is a historic cooperative dairy in Medesano, in the province of Parma, specialising in the production of Parmigiano Reggiano DOP.

Founded in 1970, the cooperative brings together six local farms situated close to the dairy, creating a short supply chain that connects livestock farming, milk production and cheesemaking.

A Farming Cooperative Rooted in Medesano

The strength of La Medesanese lies in the close relationship between its member farms and the dairy.

The farms raise the cattle and supply the milk used for cheesemaking, maintaining a direct connection between agriculture and the finished product.

This model reflects one of the most traditional aspects of Parmigiano Reggiano production: the dairy is part of a wider agricultural community rather than an isolated production facility.

Parmigiano Reggiano DOP

La Medesanese focuses its production on Parmigiano Reggiano DOP, made according to the rules governing this protected cheese.

Approximately 55,000 quintals of milk are processed each year, producing around 11,000 wheels of Parmigiano Reggiano.

These figures reveal a well-organised production system that remains closely connected to the local farms supplying the milk.

From Milk to Cheese

Parmigiano Reggiano is created through a process in which every stage plays an important role.

Milk from the member farms is transformed by skilled cheesemakers before the newly formed wheels begin their long journey through salting and ageing.

During maturation, the cheese gradually develops its characteristic texture, aromas and flavour.

A Short Local Supply Chain

One of La Medesanese's most distinctive features is its short supply chain.

The member farms are located close to the dairy, creating a direct connection between the fields, cattle, milk and final cheese.

This system reflects the agricultural identity of the Parma countryside and helps preserve the relationship between food production and its place of origin.

Different Ageing Periods

Parmigiano Reggiano changes considerably as it matures.

La Medesanese offers cheese with different ageing periods, including selections aged for more than 12, 24, 30 and 40 months.

Younger cheese tends to be more delicate, while longer ageing creates greater aromatic complexity, intensity and a more crumbly texture.

Farm Shop and Online Sales

Visitors can purchase Parmigiano Reggiano directly from the dairy shop.

La Medesanese also operates an online shop, making its cheese available to customers beyond the local area.

Buying directly from the dairy is an interesting experience for visitors to Medesano who want to take home one of the authentic flavours of the Parma Food Valley.

La Medesanese and the Food Valley

Caseificio La Medesanese represents the close connection between Medesano, agriculture and the Parma Food Valley.

Its cooperative structure brings together farmers and cheesemakers in a production system rooted in the local countryside.

Behind a cheese known throughout the world are still people, farms and daily traditions that remain an essential part of Parma's gastronomic identity.