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GIAROLI ELLO E FIGLI

Reggio nell'Emilia · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Giaroli Ello e Figli operates a vertically integrated dairy in Reggio nell'Emilia, where three generations have managed both livestock and land production. The family farms 500 lactating cows across 250 hectares dedicated to forage cultivation, supplying milk for Parmigiano Reggiano DOP. Their direct control of feed production ensures the quality of raw milk destined for slow maturation—a minimum of 12 months—yielding the fine-grained, flaky character that defines their cheese within the protected zone's strict standards.

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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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