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CONSORZIO PRODUTTORI LATTE

Parma · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

Founded in 1933, Consorzio Produttori Latte stands as one of Parma's earliest agricultural cooperatives, strategically positioned near the Autostrada del Sole. From 51,000 quintals of fresh milk annually, the consortium transforms raw cow's milk into Parmigiano Reggiano DOP, the world's most celebrated hard cheese. Each wheel matures for at least twelve months, developing the fine-grained, flaky structure that distinguishes this cooked-curd masterpiece across 133 municipalities of the protected zone. Visitors discover how nine decades of producer commitment have shaped global cheese excellence.

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 →

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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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