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LATTERIA DI CAMPOGALLIANO

Campogalliano · Province of Modena · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria di Campogalliano transforms milk from the Modena province into Parmigiano Reggiano DOP through methods unchanged for centuries. Working within a 133-municipality zone, the dairy craft raw cow's milk into hard, cooked-curd wheels that demand at least twelve months of patient maturation. The result: cheese with a distinctive fine-grained, flaky structure that mirrors the disciplined terroir of Emilia-Romagna's dairy heartland.

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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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