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COOPERATIVA SAN LORENZO

Parma · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

Cooperativa San Lorenzo brings together Parmigiano Reggiano producers across Parma's 133-municipality protected zone, where raw cow's milk transforms into wheels of slow-matured cheese. Their cooperative model consolidates generations of casemaking expertise into a single voice—each batch aged at least 12 months to develop the fine-grained, flaky structure that defines authentic Reggiano. Visitors discover how cooked-curd technique and patient fermentation create complexity no industrial shortcut can replicate.

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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