produttori — Sant'Ilario d'Enza · Emilia-Romagna
Between Sant'Ilario d'Enza and the hamlet of Calerno, in the part of Emilia that looks toward the hills of Reggio, Giampaolo Speroni produces a hard cheese following the methods of Parmigiano Reggiano. A farm that carries in its name the land that gave rise to it.
In the hamlet of Calerno, along the Via Emilia that cuts through the plain of Reggio, the farm run by Giampaolo Speroni has cultivated a direct relationship with the land for generations. Here, amid the fields of deepest Emilia, the project Il Calernese was born: a cheesemaking identity that carries the name of the place where its roots lie.
The cycle begins in the barn: the cow's milk is collected and transformed according to the traditional artisan methods of the Emilian territory. No industrial shortcuts, only the age-old gesture of cheesemaking — curdling, cooking, pressing — codified by the standard of Parmigiano Reggiano and kept here with daily fidelity.
On the aging shelves rest the wheels of Il Calernese hard cheese. The OCQPR certification for the Parmigiano Reggiano supply chain attests to compliance with the DOP standard: every wheel is traceable, every stage of production is verified. Aging does the rest, refining flavor and structure in the silence of the storeroom.
The educational farm and the farm shop at Via Razza 12 open their doors to anyone who wants to see this production up close.
