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CIAOLATTE SOCIETA' AGRICOLA

Noceto · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

CIAOLATTE operates in Noceto, at the heart of Parmigiano Reggiano's 133-municipality production zone. This dairy specialises in the slow-matured cheese that defines the region: a hard, cooked-curd creation from raw milk, matured a minimum of twelve months to develop its characteristic fine-grained, flaky texture. The producer welcomes visitors for tastings, offering direct experience of how precise technique and raw materials yield the complexity that marks authentic Reggiano.

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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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