Caseificio Bucamante
The historic cheese factory of San Dalmazio
This Parmigiano Reggiano, for all its maturations, bears the label ‘Mountain Product’ precisely because of where it comes from. The Caseificio Bucamante produces Parmigiano Reggiano in the Modenese Apennines and our cows enjoy a small area with an ideal climate and location, between Riccò and San Dalmazio di Serramazzoni. This enchanting place, carved into the mountain, with its rolling hills, offers the essential raw materials to produce a unique cheese. The guarantee of quality is translated into the type of breeding of the cows, left in an uncontaminated environment. The added value of this cheese lies in its craftsmanship: all the production and maturing phases and the related certification of this Parmesan cheese take place in a mountain environment. A highly digestible and naturally lactose-free cheese, therefore also ideal for those who are lactose intolerant.
About us
‘A passion handed down from generation to generation’
The Caseificio Pelloni was founded in 1952 as a farm. It later became a cooperative and brought together milk producers from the Ricco' and Campolu dairies. As the years went by, it increased in size and... also changed its name to Caseificio Bucamante. Let's be clear, this is the only thing that changes.
We will continue to feed the animals genuinely, with fodder from the area and top-quality cereals. The maniacal management of milk production and the craftsmanship in processing the products will remain unchanged, to guarantee our customers the quality that has always set us apart.
What we produce
Our area of origin, our land, our fodder and our climate allow us to produce milk that gives rise to the Parmigiano Reggiano ‘Mountain Product’,
because it is the strong link between this cheese and its area of production that makes it unique and inimitable.
All the milk produced by the farms is used exclusively for the production of Parmigiano Reggiano and dairy products such as butter and ricotta.
We milk our cows twice a day: in the morning and in the evening. According to Parmigiano Reggiano regulations, we have to collect our milk at each milking.
How we work
The production of the Caseificio Bucamate takes place in a small ideal area under the municipality of Serramazzoni. At an altitude of 600-700 metres, the ecosystem is ideal for the wild herbs that cover the square kilometres of pastureland available to the herd, giving Parmigiano Reggiano its unique aroma. Bred in free-stall barns and grazing when the season allows, Friesian cows often exceed 10 years of age. Millimetric precision, time and risk merit a curd that is alive and suitable for the aromatic development of a ‘mountain product’. Slowness, constancy, continuity, no sudden changes make ripening perfect because the passage of time enhances the taste notes, makes them memorable.
Bucamante products
The Best Quality
Fatto a Mano
Parmigiano Reggiano made according to official traditions.
100% Natural
Eat local, consume local, in close contact with nature.
Compliance
The food products comply with current food regulations.
Modern Cheese Factory
Our workshop is equipped with new certified production machines.
Always Fresh
Consume our freshly made products, such as pasta and fresh cheese.
Sustainability
Production techniques are aimed at total product sustainability.
