Caseificio Bio Reggiani, Modena Travel Guide

In the heart of Emilia-Romagna's cheese-making heartland, Caseificio Bio Reggiani stands as a beacon of organic dairy production. Located on Via Francesco Baracca in Castelfranco Emilia, this family-operated caseificio transforms milk from 500 grass-fed cows into thousands of wheels of Parmigiano Reggiano annually. Certified organic, every step from pasture to aging adheres to rigorous bio standards, prioritizing animal welfare and environmental harmony. Visitors are welcomed into a transparent world where ancient cheesemaking traditions meet modern sustainability.

Tours begin in the spacious barns, home to healthy Brown Swiss and other breeds grazing on organic fodder. Watch as fresh milk is collected twice daily, then witness the magic in the production hall: coagulation in massive copper vats, cutting the curd by hand, and forming young wheels. The process continues through brine salting in vast tanks, followed by a glimpse into the awe-inspiring maturation warehouse. Here, thousands of forms rest on wooden shelves for 24 to over 100 months, developing their crystalline texture and nutty depth under careful monitoring.

Guided visits, available in Italian and English, last about an hour and accommodate up to 20 people. Knowledgeable hosts like Attila or Terri lead groups through stables, nursery areas for calves, feed storage, and the full production line. The highlight is the tasting session: sample three ages of Parmigiano Reggiano—from young and milky to intensely flavorful 80-100 month vintages—paired with fresh bio ricotta, caciotta cheese, balsamic vinegar, homemade jams, and a glass of Lambrusco or soft drink. It's an immersive education in flavor profiles and pairing traditions.

Sustainability defines the Reggiani ethos. Cows enjoy spacious, clean barns and a diet free from pesticides or GMOs, producing milk of exceptional purity. The farm's organic certification extends to all products, sold directly at the on-site shop with e-commerce options. Daily births of one or two calves underscore the farm's vitality, while zero-kilometer sales support local economy and reduce carbon footprint. This commitment earns acclaim as a model of ethical Italian agriculture.

Open daily from 8am-12:30pm and 3pm-7pm (Sundays mornings only), tours require advance booking via phone. The shop accepts cards, offering vacuum-packed cheeses for travel. Easily accessible by car near Modena-Bologna highways, it's ideal for day trips. Families, couples, and food enthusiasts leave inspired, often stocking up on specialties like white cow Parmigiano or aged treasures.