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LATTERIA AGRICOLTORI RONCOCESI

Reggio nell'Emilia · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Agricoltori Roncocesi operates in Reggio nell'Emilia, the historic heart of Parmigiano Reggiano DOP production. The cooperative transforms raw milk from the 133-municipality zone into the celebrated hard cheese through slow cooking and aging that exceeds twelve months. Each wheel develops the distinctive fine-grained, flaky texture that defines the denomination's exacting standards for flavour and consistency.

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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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