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LATTERIA LA MEZZANESE

Parmigiano Reggiano DOP

Latteria La Mezzanese operates within the 133-municipality heartland of Parmigiano Reggiano, where strict protocols govern every step from pasture to wheel. The dairy crafts the denomination's hallmark cheese using raw cow's milk, applying the cooked-curd technique that transforms simple ingredients into a hard, flaky-grained wheel matured across a minimum of twelve months. Each block emerges as an archive of terroir and technique, its granular structure a record of slow fermentation.

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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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