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LATTERIA SALSESE

Salsomaggiore Terme · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Salsese operates in Salsomaggiore Terme, at the heart of Parmigiano Reggiano DOP's 133-municipality production zone. The dairy specializes in this cooked-curd classic, transforming raw cow's milk into wheels aged a minimum of 12 months. The result: a hard cheese with a distinctive fine-grained, flaky structure that fractures on the palate, embodying the technical precision demanded by Italy's strictest dairy protocols.

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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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