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LATTERIA COOP. FRESCAROLESE

Busseto · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Coop. Frescarolese anchors itself in Busseto's cheesemaking legacy, where raw cow's milk becomes Parmigiano Reggiano DOP through the patient architecture of cooked-curd craftsmanship. The cooperative's wheels mature for a minimum twelve months, developing the fine-grained, flaky crystalline structure that defines authentic Reggiano. Operating within Parma's protected zone of 133 municipalities, Frescarolese honors the regulated protocols that distinguish this cheese globally—no shortcuts, no additives, only milk, cultures, and time.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

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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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