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LA GINESTRA

Fidenza · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

LA GINESTRA operates in Fidenza, Parma, at the heart of Parmigiano Reggiano's production zone spanning 133 municipalities across Emilia-Romagna. The dairy crafts this celebrated hard cheese from raw cow's milk, employing traditional cooked-curd techniques that demand precision and patience. Each wheel matures for a minimum of 12 months, developing the characteristic fine-grained, flaky texture that defines authentic Parmigiano Reggiano DOP. The producer's commitment to slow maturation ensures the complexity and mineral depth that discerning palates recognize as hallmark qualities of protected-origin cheese.

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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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