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LATTERIA SOCIALE CAVECCHIA

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

Parmigiano Reggiano DOP

Latteria Sociale Cavecchia operates in Reggiolo, at the heart of Parmigiano Reggiano's production zone across 133 municipalities. This cooperative dairy transforms raw cow's milk into wheels of the region's most iconic hard cheese, employing the traditional slow-cook method that develops its distinctive fine-grained, flaky texture. Minimum 12-month maturation unlocks the complex character that defines the protected denomination.

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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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