Caseificio Bazzanese has been making Parmigiano Reggiano in Valsamoggia since 1968, when a group of local farmers pooled their milk and formed a cooperative. It is one of a small number of dairies where you can follow the full production process — from fresh milk arriving in the morning through to the ageing rooms where wheels spend up to 36 months on the shelf. A visit here is also a good reason to explore the hills west of Bologna, or to combine it with a day in Modena, which is less than an hour away.
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 visiting Caseificio Bazzanese is tasting Parmigiano Reggiano across its different stages of maturation. Young cheeses at 12 months are delicate and milky, while the 24- and 36-month varieties develop increasing complexity — nutty, savoury, with a crystalline texture that comes only with time. The dairy also produces ricotta and Parmigiano-based creams, which provide a rich contrast to the aged wheels.
The ageing rooms are worth the visit on their own: rows of golden wheels on wooden shelves, turned and checked at regular intervals. Walking through them gives a concrete sense of why this cheese takes years, not weeks, to become what it is.
What to Expect During Your Visit
Guided visits run Monday to Saturday at 9:30am and last around 90 minutes. You follow the production sequence from start to finish — milk arriving early in the morning, the cooking and curd-breaking stage, the shaping of wheels in steel moulds, and finally the long ageing process. The visit ends with a tasting: Parmigiano Reggiano at 12, 24 and 36 months, warm ricotta straight from the vat, Parmigiano cream, and crackers.
It is the kind of experience that makes the price tag on a good wedge of Parmigiano make sense. Adults pay €18 per person; children aged 7–12 pay €12; children under 6 enter free. Advance booking is required — minimum group size is four adults.
Practical Information
Address: Via Moretto Scuole 7, 40053 Valsamoggia (BO)
Visits: Monday to Saturday, 9:30am. Closed Sundays and public holidays.
Price: €18 adults • €12 children (7–12) • Free under 6
Booking: Required. Email [email protected] or call +39 051 831659
Getting there: 15–20 km from Bologna by car (±20 min). By public transport: S2A train toward Vignola, alight at Bazzano, then local bus or taxi.
Connect It to a Full Food Experience
A morning at Caseificio Bazzanese pairs well with the rest of what this region produces. At Emilia Delizia, we have designed the Foodie’s Delight experience to give travellers the complete picture: Parmigiano Reggiano at dairies like Bazzanese, traditional balsamic vinegar at an acetaia, and Parma ham at a curing house. For more dairies you can visit independently, see our guide to Parmigiano Reggiano dairies near Parma.
Book your Foodie’s Delight experience today and let us guide you through the best of Emilia-Romagna.
Frequently Asked Questions
How long does a visit to Caseificio Bazzanese take?
Guided visits last approximately 90 minutes, covering the full production process from fresh milk to the ageing rooms, and ending with a tasting of Parmigiano Reggiano at 12, 24 and 36 months, warm ricotta, and Parmigiano cream.
How much does a visit to Caseificio Bazzanese cost?
Adults pay €18 per person. Children aged 7–12 pay €12. Children under 6 enter free. Groups of 20 or more can contact the dairy for custom pricing. A minimum of 4 adults is required to book.
Do I need to book in advance?
Yes, advance booking is required. Email [email protected] or call +39 051 831659. Visits run Monday to Saturday at 9:30am; the dairy is closed on Sundays and public holidays.
Where exactly is Caseificio Bazzanese?
The dairy is at Via Moretto Scuole 7, Valsamoggia, about 15–20 km west of Bologna (roughly 20 minutes by car). By public transport, take the S2A train toward Vignola to Bazzano, then a local bus or taxi to the dairy.
What ages of Parmigiano Reggiano can you taste?
The tasting includes Parmigiano Reggiano aged 12, 24 and 36 months, allowing you to compare how the flavour develops at each stage — from milky and delicate at 12 months to complex and crystalline at 36.
When was Caseificio Bazzanese founded?
The cooperative was founded in 1968 by a group of local farmers in Valsamoggia. In 2014 it merged with the Castellettese dairy of Castello di Serravalle, combining production from both the plains and the hills.
What milk does Caseificio Bazzanese use?
The dairy uses milk exclusively from its own Frisona cows, keeping production fully traceable from farm to wheel.
For visitors who want to combine producer visits with two nights at a working farm near Parma, see our gourmet B&B farm stay package — Parmesan dairy, balsamic acetaia, and Parma ham producer all included with accommodation.
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