4 Madonne Caseificio dell'Emilia
Parmigiano Reggiano Oltre 30 Mesi
Cheeses
Parmigiano Reggiano Oltre 30 Mesi from 4 Madonne Caseificio dell’Emilia is a more advanced long-aged expression of this classic Italian DOP cheese, matured for over 30 months under the strict standards of the Consorzio del Parmigiano Reggiano. Made from fresh cow’s milk sourced within the designated production zone, it follows the traditional artisanal process—cooking in copper vats, careful salting, and extended aging in controlled cellars.
With prolonged maturation, the texture becomes even more granular and crumbly, and the development of tyrosine crystals becomes increasingly evident, adding a distinctive delicate crunch. Aromatically, Oltre 30 Mesi shows a deeper and more layered profile than younger counterparts: sweet, ripe dairy notes evolve towards toasted nuts, dried fruit, and more marked savory and umami tones.
On the palate, the flavour is richer and more concentrated, with integrated saltiness and a long, clean finish that reflects its maturity. Parmigiano Reggiano Oltre 30 Mesi works exceptionally well both as a tasting cheese - broken into shards to appreciate its complexity - and grated over risottos, pastas, and soups to impart a deeper, savoury intensity.
This expression represents a refined balance between classic Parmigiano character and the richer, more expressive traits unlocked by extended aging.
Producer
4 Madonne Caseificio dell’Emilia is a renowned cooperative dairy dedicated to the production of Parmigiano Reggiano DOP, founded in 1967 in Lesignana, near Modena, in the Emilia-Romagna region of Italy. The dairy was established by a group of local milk producers with the aim of preserving traditional cheesemaking while building a strong, collective production model.
Its name derives from a historic roadside shrine depicting the Virgin Mary on four sides, symbolizing the deep cultural and territorial roots of the dairy. A member of the Consorzio del Parmigiano Reggiano, 4 Madonne produces a wide range of Parmigiano Reggiano expressions, from standard maturations to very long-aged wheels, including mountain and organic selections.
Cheesemaking follows strict DOP regulations, using local milk processed in traditional copper vats and matured for extended periods to develop structure, crystallization, and aromatic depth. The dairy manages large aging facilities housing tens of thousands of wheels, reflecting both scale and technical precision.
In addition to production, 4 Madonne is open to visitors, offering guided tours and tastings that present the full journey of Parmigiano Reggiano from milk to long maturation. Its cheeses have received multiple international awards, reinforcing the dairy’s reputation as a benchmark producer combining tradition, consistency, and modern organization.
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