Nestled in the rolling hills of Valsamoggia, just outside Bologna, the Caseificio Bazzanese is more than a dairy—it’s a living piece of Emilia-Romagna’s culinary heritage. Founded in 1968 as a cooperative of local farmers, the dairy has stayed true to the artisanal methods of producing Parmigiano Reggiano DOP, while also embracing modern facilities that ensure consistency, quality, and sustainability. For anyone curious about how Italy’s most famous cheese is made, a visit here offers a fascinating look behind the scenes, complete with the aromas and flavors that define this land.

The Story of a Cooperative

The Caseificio Bazzanese was born when a group of farmers decided to join forces, pooling their milk and knowledge to produce Parmigiano Reggiano of the highest standard. Over the decades, the dairy expanded, merging in 2014 with the Castellettese dairy of Castello di Serravalle. This union brought together the richness of the plains and the authenticity of the hills, creating a distinctive profile in the cheeses they produce.

Today, the cooperative uses exclusively the milk from its own Frisona cows. This focus on local, controlled production is what makes their Parmigiano Reggiano truly special—every wheel can be traced back to the land and the farmers who care for it.

A Taste Through the Ages

One of the highlights of Caseificio Bazzanese is the chance to experience Parmigiano Reggiano across its different stages of maturation. Young cheeses, at 12 months, are delicate and milky, while the 24- and 30-month varieties gain increasing complexity, developing nutty and savory notes that make Parmigiano such a versatile ingredient. The dairy also produces ricotta and Parmigiano-based creams, which provide an indulgent complement to their flagship cheese.

The cheese is matured in vast aging rooms, where rows upon rows of golden wheels are carefully turned and checked. Walking through these spaces feels like entering a temple dedicated to gastronomy, a place where time itself is an ingredient.

Visiting Caseificio Bazzanese

The dairy welcomes visitors with guided tours that last around 90 minutes. Guests are taken through each step of the process—from the milk arriving early in the morning, to the cooking and curd breaking, to the shaping of wheels, and finally the long aging process. Of course, no visit would be complete without a tasting: guests enjoy samples of different maturations of Parmigiano Reggiano, warm ricotta, and a silky cream of Parmigiano aged 30 months.

It’s an experience that engages all the senses and deepens one’s appreciation for why Parmigiano Reggiano is called the “King of Cheeses.”

Connect It to a Full Food Journey

While a single visit to Caseificio Bazzanese is unforgettable, it’s only one part of Emilia-Romagna’s extraordinary food culture. At Emilia Delizia, we’ve designed the Foodie’s Delight Tour to give travelers the complete experience: starting with Parmigiano Reggiano at dairies like Bazzanese, continuing to traditional balsamic vinegar attics, and finishing with the world-famous Parma ham producers. Along the way, guests taste, learn, and immerse themselves in the flavors that make this region the culinary heart of Italy.

If Caseificio Bazzanese shows you the soul of Parmigiano Reggiano, our Foodie’s Delight Tour ties it all together, creating a day of discovery and indulgence. Whether you’re a passionate foodie, a curious traveler, or simply someone who loves authentic Italian flavors, this is your chance to taste tradition where it was born.

Book your Foodie’s Delight Tour today and let us guide you through the best of Emilia-Romagna—starting with the cheese that has conquered the world.