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COOP.VA CAS. DI SAVONIERO E SUSANO

Palagano · Province of Modena · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

In the heart of Palagano's Emilia-Romagna landscape, this cooperative transforms milk from nearby herds into Parmigiano Reggiano DOP through methods refined across generations. The cheesemakers source milk exclusively from cows grazing within two kilometres, fed on their own pastures, then guide each wheel through meticulous aging under constant daily supervision. The result speaks in the fine-grained, flaky structure of cheese matured at least 12 months—a direct expression of controlled detail and territorial integrity.

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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