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LATTERIA SAN GIOVANNI DI QUERCIOLA

Viano · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria San Giovanni di Querciola operates in Viano, at the heart of the Parmigiano Reggiano DOP production zone that spans 133 municipalities across Emilia-Romagna. The dairy crafts its cheese from raw cow's milk using traditional cooked-curd techniques, then matures each wheel for a minimum of 12 months. The result is a hard cheese with characteristic fine-grained, flaky crystals that speak to time and patience—a masterwork of controlled fermentation and careful aging.

GuidesEmilia Romagna Food Travel: a Guide to Italy's Food Valley →Grana Padano vs Parmigiano Reggiano: what actually makes them different →How to tell real Parmigiano Reggiano from imitations →

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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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