LATTERIA SALSESE

Salsomaggiore Terme · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

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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LATTERIA SALSESE — verified producer in Salsomaggiore Terme, Italy | ItalyTasteMap