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LATTERIA LA COLORNESE

Torrile · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria La Colornese operates in Torrile, at the heart of Parmigiano Reggiano's 133-municipality production zone. The creamery crafts this iconic hard cheese using raw cow's milk, employing the cooked-curd method that demands precision at every stage. Each wheel matures for a minimum of 12 months, developing the characteristic fine-grained, flaky structure that distinguishes authentic Parmigiano Reggiano. Working within Emilia-Romagna's strict DOP standards, the producer transforms regional milk into a cheese of genuine complexity and depth.

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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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