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FATTORIA SAN ROCCO

Valsamoggia · Province of Bologna · Emilia-Romagna

🏡 Tastings & visitsParmigiano Reggiano DOP

Fattoria San Rocco spans three locations across Emilia-Romagna—from Recovato to Monteveglio—where the Filippini brothers continue a cheese-making lineage stretching back to 1859. Their caseificio produces Parmigiano Reggiano DOP using raw milk from their own herds, aged a minimum of 12 months to develop the characteristic fine-grained, flaky texture. The farm welcomes visitors to witness this slow-craft process firsthand, where controlled feeding practices and animal welfare anchor every production decision.

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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