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CASEIFICIO LA LOVETTA

Montechiarugolo · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Caseificio La Lovetta operates in Montechiarugolo, at the heart of Parma's Parmigiano Reggiano production zone. The dairy crafts its wheels from raw cow's milk, employing the time-honoured cooked-curd method before months of patient maturation yield the cheese's signature flaky, fine-grained structure. Each block embodies the stringent standards of DOP certification, requiring a minimum of twelve months' aging to develop the complexity that defines this protected origin cheese.

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What it makes

DOP

Parmigiano Reggiano

A hard, cooked-curd, slow-matured cheese made from raw cow's milk, matured at least 12 months, with a fine-grained flaky texture and fragrant, delicate flavour.

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