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LATTERIA DI PALASONE

Parmigiano Reggiano DOP

Latteria di Palasone produces Parmigiano Reggiano DOP across the sprawling 133-municipality designation zone. Working with raw cow's milk, the dairy crafts hard, cooked-curd wheels that mature slowly for a minimum of twelve months, developing the characteristic fine-grained, flaky texture that defines authentic Reggiano. Each batch reflects the discipline of traditional method: precise temperature control during curding, careful wheel-turning during aging, and unwavering adherence to protected-origin protocols that govern every stage from milk collection to maturation.

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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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