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GRANAROLO

Modena · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

Granarolo stands in Modena, at the heart of Parmigiano Reggiano's production zone spanning 133 municipalities across Emilia-Romagna. The producer crafts this iconic hard cheese from raw cow's milk using the slow-cooked-curd method, maturing wheels for a minimum of twelve months to develop the signature flaky, fine-grained structure. Each batch reflects the strict PDO protocols that define this protected denomination, anchoring Granarolo's work to centuries of cheese-making precision and the terroir of Italy's northern plains.

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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