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LATTERIA AGRICOLA BEGOZZO

Gonzaga · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

LATTERIA AGRICOLA BEGOZZO operates in Gonzaga, at the heart of Parmigiano Reggiano's 133-municipality protected zone across the Pianura Padana. The dairy transforms raw cow's milk through a time-honored method: slow cooking the curd, then aging wheels for a minimum of 12 months in controlled conditions. The result is a hard cheese with a distinctive fine-grained, flaky structure that crumbles on the tongue, each batch bearing the mark of Lombard craftsmanship and milk-to-wheel precision.

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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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