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IL RE

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

Parmigiano Reggiano DOP

IL RE produces Parmigiano Reggiano DOP in Baiso, within the 133-municipality heartland where specific microclimates and terroir shape the cheese's character. Their Parmigiano Reggiano, made from raw cow's milk and slow-matured for at least 12 months, develops its signature fine-grained, flaky structure through traditional cooked-curd technique. Each wheel reflects decades-old know-how applied to Reggio nell'Emilia's protected designation.

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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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