Caseificio Carini in Noceto: Traditional Parmigiano Reggiano from Parma

Located in Cella di Noceto, in the countryside of the province of Parma, Caseificio Carini is a dairy specializing in the production and sale of Parmigiano Reggiano PDO. For more than forty years, the company has combined cheesemaking expertise with carefully selected milk from local dairy farms.

The dairy is situated along the historic Via Francigena, in an area where agriculture, food traditions and local heritage are closely connected. Here, Parmigiano Reggiano is produced through a daily process that requires experience, attention and respect for the strict production regulations.

A Cheesemaking Tradition in Noceto

The history of Caseificio Carini is closely linked to one of the most important products of Italy’s Food Valley. Over more than forty years of activity, the company has developed its expertise in milk processing while maintaining a strong connection to the territory and the traditions of Parmigiano Reggiano.

Its production combines established cheesemaking methods with modern technologies, supporting consistent quality while preserving the distinctive characteristics of the cheese.

Parmigiano Reggiano PDO Production

The company’s main activity is the production of Parmigiano Reggiano PDO, made from fresh cow’s milk supplied by selected local dairy farms.

The cheesemaking process follows the traditional rules of Parmigiano Reggiano. Milk from the evening milking is partially skimmed through natural cream separation before being combined with the morning milk. No additives are used, and the cheesemaker’s knowledge plays an essential role throughout the transformation process.

The finished cheese expresses the connection between high-quality milk, its place of origin and traditional craftsmanship.

Dairy Registration Number 2140

Caseificio Carini is identified by dairy registration number 2140, which makes it possible to trace the origin of its Parmigiano Reggiano wheels.

Each wheel undergoes a process that includes milk transformation, moulding, salting and ageing. During maturation, the cheese gradually develops its granular texture and distinctive aromatic characteristics.

Time is essential to this process. Parmigiano Reggiano must be aged for at least 12 months, although longer maturation periods create different and increasingly complex flavour profiles.

Carini Parmigiano Reggiano Ageing Varieties

The dairy offers Parmigiano Reggiano in different ageing varieties, allowing customers to choose according to their tastes and culinary needs.

Younger cheese has a milder flavour, with notes reminiscent of fresh milk. As maturation progresses, the taste becomes more complex and the texture increasingly crumbly and granular.

Longer-aged Parmigiano Reggiano develops more intense aromas, including notes of dried fruit and spices. These different characteristics make the cheese suitable both for enjoying in flakes and for use in traditional Parma recipes.

Direct Sales and Shipping

Alongside production, Caseificio Carini operates a dairy shop where customers can purchase Parmigiano Reggiano in different ageing varieties and portion sizes.

The company also provides a shipping service, allowing customers to order its cheese from outside the Parma area. For information about availability, formats and ordering arrangements, customers can contact the dairy directly.

A Food Valley Excellence

Caseificio Carini is part of the network of producers that preserve the tradition of Parmigiano Reggiano in the province of Parma.

The selection of milk, daily cheesemaking and careful ageing reflect a business deeply connected to the local agricultural culture. In Noceto, the dairy continues to produce a cheese that has become one of the most recognizable symbols of Italian gastronomy around the world.