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LATTERIA AGRICOLA QUISTELLO

Quistello · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

LATTERIA AGRICOLA QUISTELLO operates in the heart of Mantova's dairy landscape, where the production of Parmigiano Reggiano DOP unfolds across 133 municipalities. This cooperative transforms raw cow's milk into the region's most iconic cheese, employing slow-maturation techniques that span a minimum of twelve months. The result is a hard, cooked-curd cheese defined by its fine-grained, flaky structure—a genuine expression of Emilia-Lombardy's terroir and cheesemaking 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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