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LA GINESTRA

Fontevivo · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

LA GINESTRA, based in Fontevivo near Parma, crafts Parmigiano Reggiano DOP within one of Italy's most codified food regions. The cheesemaker works with raw cow's milk to create wheels that mature a minimum of twelve months, developing the characteristic flaky, fine-grained texture that defines this hard, cooked-curd cheese. Operating within the 133-municipality protected zone, the producer adheres to centuries-old protocols while delivering wheels of genuine provenance.

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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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