Design with ♥ by TOYOU
italiantastemap.

✓ Consortium verified

LATTERIA SOC.S.GIOVANNI DELLA FOSSA

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

Parmigiano Reggiano DOP

Latteria Soc. S. Giovanni della Fossa operates in Novellara, at the heart of Parmigiano Reggiano's 133-municipality zone in Reggio nell'Emilia. The cooperative specializes in the slow craft of cooked-curd cheese, transforming raw cow's milk through time-honoured protocols into wheels matured twelve months or longer. Each batch develops the characteristic fine-grained, flaky texture that defines authentic DOP Parmigiano Reggiano—a commitment to unhurried fermentation and precise aging that distinguishes this dairy's output within Emilia-Romagna's protected designation.

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 →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→