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INDUSTRIA CASEARIA DI PIEVEPELAGO

Pievepelago · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

Industria Casearia di Pievepelago produces Parmigiano Reggiano in the heart of Modena's dairy belt, where strict regulations govern every stage of this iconic hard cheese. Working with raw cow's milk from the permitted 133-municipality zone, the caseificio ages wheels for a minimum of twelve months, developing the crystalline grain and complex flavor that define authentic Parmigiano. The slow maturation transforms simple ingredients into a cheese revered for umami depth and culinary versatility.

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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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