Pontremoli sits at the foot of the Cisa pass, where the Apennines separate Liguria from the Po Valley. This position — on the historic road that traders used for centuries to carry Parma ham and cheese to the Ligurian ports — puts it closer to the Parmigiano Reggiano production zone than almost any other Tuscan town. The mountain dairy at Albareto is just 30 minutes away by car.
The Drive from Pontremoli
From Pontremoli, take the SS62 south into the upper Taro valley. The road follows the river through chestnut and beech forest, climbing gradually into the Parma Apennines. Albareto and Caseificio Borgotaro are around 28–35 minutes from the centre of Pontremoli — a short excursion that fits easily into a half-morning. No motorway is needed. This is one of the shortest transfers to the dairy from any town in the area.
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. Pontremoli itself is known for its panigacci, testaroli, and truffle traditions — the dairy visit pairs naturally with lunch back in the town.
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 Pontremoli, 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 Pontremoli?
Around 28–35 minutes by car via the SS62 south through the Taro valley. No motorway needed. It is one of the shortest transfers to the dairy from any base in the area.
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 with other experiences in Pontremoli?
Yes. The dairy visit fits easily into a half-morning from Pontremoli, leaving time for lunch in the town — panigacci, testaroli, or a truffle menu depending on the season. The Lunigiana area also has truffle hunts, porcini foraging in autumn, and castles along the Magra valley.
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