✓ Consortium verified

CASEIFICIO RAZIONALE NOVESE

San Benedetto Po · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

Caseificio Razionale Novese has anchored Parmigiano Reggiano production in San Benedetto Po for over 65 years, drawing milk from 70 partner producers across Mantua's protected zone. Their wheels mature slowly, developing the fine-grained flaky structure signature to the denomination, with nothing added—no lactose, no preservatives. Each batch reflects the medieval recipe unchanged across centuries, verified by the Consorzio's continuous oversight since 1934.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→