Most visitors to Lucca spend their time walking the city walls and exploring the medieval centre. Few realise that an hour and a half north, through the Apennines into the Parma mountains, they are within reach of some of the most authentic Parmigiano Reggiano production in Italy. This is mountain Parmigiano — Parmigiano di Montagna — made above 600 metres from the milk of cows grazing on mountain pastures, aged longer, and rarely found outside the region.
The Drive from Lucca
From Lucca, take the A11 briefly east, then join the A15 north toward La Spezia. Exit at Pontremoli and follow the SS62 south into the upper Taro valley. The drive takes around 80–90 minutes. Lucca sits slightly closer to the A15 junction than Pisa, making it a natural starting point for this route. The road climbs through chestnut and beech forest into the Parma Apennines. Allow a full morning or a half-day for the visit.
The A15 motorway through the Apennines passes Pontremoli — itself worth a brief stop for its medieval towers and Lunigiana food traditions — before the SS62 drops south into the Borgotaro valley.
Caseificio Borgotaro — Mountain Parmigiano at the Source
Caseificio Borgotaro is a working dairy at Albareto, in the mountains south of Parma. They process 45,000 quintals of milk a year from local family-run mountain farms, producing 22 forms of Parmigiano Reggiano daily using traditional methods. The milk comes from cows fed on self-produced forage — the grasses and herbs of the Apennine pastures — which gives the cheese a flavour profile distinct from lowland production.
Wheels are aged for 12, 24, or 36 months. The 24-month is the standard for everyday use; the 36-month has a deeper, more crystalline character suited to eating in shards or grating over pasta. Mountain Parmigiano aged over 24 months is rarely exported — it is the version the locals keep for themselves.
The caseificio has a shop on site where you can buy directly. Opening hours: Monday to Saturday 8:00–12:30 and 15:30–19:00; Sunday 8:00–12:30. The shop also carries local salumi. The dairy gives access to visiting groups — but all explanations and interaction are in Italian only.
The Borgotaro Area
The Borgotaro valley is also the home of Fungo di Borgotaro IGP — the only porcini mushroom in Italy with a protected designation of origin. If you visit in autumn (September to November), the local markets and shops will have fresh porcini alongside the cheese.
Book an English-Speaking Guide
Caseificio Borgotaro welcomes visiting groups and gives full access to the dairy — but the staff work in Italian only. We provide an English-speaking guide who accompanies you from Lucca, handles all communication with the dairy, leads the tasting with full context, and can extend the day to include other producers in the area. Groups of any size from two people upwards.
Book an English-Speaking Guide →
Frequently Asked Questions
How far is Caseificio Borgotaro from Lucca?
Around 80–90 minutes by car. Take the A11 briefly east from Lucca, then the A15 north to Pontremoli, then the SS62 south into the Taro valley. Motorway almost all the way to Pontremoli.
Can I visit Caseificio Borgotaro without a guide?
You can visit the shop and buy cheese without booking — it is open Monday to Saturday 8:00–12:30 and 15:30–19:00, and Sunday mornings 8:00–12:30. However, the dairy staff work in Italian only. Without a guide, you can browse and purchase but will not get explanation of the production process or aging differences.
What is mountain Parmigiano Reggiano?
Parmigiano di Montagna is produced above 600 metres from cows raised on mountain pastures. The milk is more concentrated and flavourful than lowland production. Most mountain Parmigiano stays in the local area and is not widely exported.
What is the best age of Parmigiano Reggiano to buy?
A 24-month wheel is the most versatile. A 36-month has more depth and a drier, more granular texture — best eaten in shards or with traditional balsamic vinegar. Both travel well vacuum-packed.
Can I combine this visit with other food stops?
Yes. A full day from Lucca could combine the morning dairy visit with a prosciutto producer or balsamic acetaia in the Parma plain in the afternoon. Contact us to arrange a custom itinerary.
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