Casearia Corradi in Noceto: Four Generations of Parmigiano Reggiano

In the heart of Noceto, near Parma, Casearia Corradi preserves a cheesemaking tradition spanning four generations. Since 1920, the Corradi family has dedicated its work to the production of Parmigiano Reggiano PDO, maintaining a strong connection to the agricultural heritage of the Parma countryside.

The dairy combines carefully selected local milk, traditional cheesemaking expertise and patient ageing to create a cheese that expresses the character of its place of origin.

A Family History Since 1920

The Corradi family’s story began in 1920 with Angelo and Guido and continues today with Leonardo and Pierangelo. Over the generations, their dedication to Parmigiano Reggiano has developed into a business that preserves its traditional roots while adapting to modern production requirements.

The dairy is located at the historic La Colombarola estate, a site that has undergone several transformations over the centuries. Once used as a brickworks and later as an agricultural property, it eventually became a cheesemaking facility, creating a tangible connection between the history of Noceto and the family’s work.

Corradi Parmigiano Reggiano PDO

The company’s main product is Parmigiano Reggiano PDO, made in accordance with the strict production regulations that protect this internationally renowned Italian cheese.

Casearia Corradi selects milk from local dairy farms, paying particular attention to raw material quality and its relationships with producers. The milk is transformed daily using traditional methods, with the cheesemaker’s knowledge and experience playing an essential role.

Made from milk, rennet and salt, without additives, the cheese develops its distinctive characteristics through a natural maturation process.

The Dairy and Ageing Process

Parmigiano Reggiano production and ageing take place at the historic dairy in Noceto, identified by registration number 2367.

After production, the wheels are transferred to the ageing warehouse, where they mature over time and gradually develop their texture, aromas and flavour. Different maturation periods create distinct sensory profiles, making the cheese suitable for a wide range of culinary uses.

Careful attention to ageing is an essential part of the cheesemaking process and contributes to the quality of the finished product.

Parmigiano Reggiano Ageing Varieties

Casearia Corradi offers Parmigiano Reggiano in several ageing varieties, allowing customers to discover how the cheese evolves over time.

The 12-month cheese has a milder profile and is suitable for those who prefer younger Parmigiano Reggiano. The 24-month variety offers a balanced flavour and is particularly versatile in everyday cooking. At 36 months, the cheese develops more pronounced aromas and a crumbly texture, while the 50-month selection offers a richer and more complex tasting experience.

Each ageing period reveals a different expression of the same traditional product.

A Cheesemaking Heritage Rooted in Parma

Casearia Corradi is part of the network of producers that preserve the culture of Parmigiano Reggiano in the province of Parma. Its relationships with local dairy farms, family continuity and traditional production methods reflect the value of a supply chain closely connected to the territory.

In Noceto, the dairy demonstrates how cheesemaking knowledge can be passed down through generations while continuing to produce one of the most recognizable symbols of Italy’s Food Valley.