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LATTERIA AGRICOLA MARZETTE

Gonzaga · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

Latteria Agricola Marzette operates in Gonzaga, within Mantova's Parmigiano Reggiano zone, where strict production rules govern every phase of cheesemaking. Using raw cow's milk, the dairy crafts wheels that demand slow fermentation and at least twelve months of maturation. The resulting cheese breaks into fine-grained flakes—a hallmark of authentic DOP production. This commitment to the cooked-curd method, unchanged across centuries, defines the cooperative's standing among the 133 municipalities licensed for this denomination.

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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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