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LATTERIA COOPERATIVA DI MARANO

Parma · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

LATTERIA COOPERATIVA DI MARANO operates in Parma's historic dairying belt, where raw milk from the protected zone's 133 municipalities converges for Parmigiano Reggiano production. The cooperative's slow-matured wheels—aged minimum 12 months—develop the cheese's signature crystalline texture through a time-tested process using cooked curds. Every block carries the imprint of collective discipline and territory-bound tradition.

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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