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LATTERIA SOCIALE BAGNOLO IN PIANO

Bagnolo in Piano · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale Bagnolo in Piano operates in the heart of Reggio nell'Emilia's Parmigiano Reggiano production zone, serving one of Italy's strictest cheese denominations. The cooperative transforms raw cow's milk into hard, slow-cooked curds, each wheel destined for a minimum twelve-month maturation that develops the characteristic fine-grained flake. Within a 133-municipality protected region, this latteria upholds the ancient protocols defining authentic Parmigiano Reggiano—a cheese whose texture and savour reflect the discipline of tradition rather than compromise.

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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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