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LATTERIA SOCIALE COLLINA

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

Parmigiano Reggiano DOP

Latteria Sociale Collina produces Parmigiano Reggiano DOP in Toano, within Reggio nell'Emilia's protected zone spanning 133 municipalities. The cooperative transforms raw cow's milk into the region's signature hard cheese through meticulous cooked-curd methods, each wheel maturing at least 12 months to develop its characteristic fine-grained, flaky texture. This slow process—governed by strict denomination standards—yields the complex umami depth that defines authentic Parmigiano Reggiano from Italy's heartland.

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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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