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LATTERIA SOCIALE FABIOLA

Langhirano · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

LATTERIA SOCIALE FABIOLA operates in Langhirano, Parma, at the heart of Parmigiano Reggiano's protected zone spanning 133 municipalities across Emilia-Romagna. The dairy crafts protected DOP cheese from raw cow's milk using traditional cooked-curd techniques, with each wheel aging a minimum of twelve months to develop its characteristic fine-grained, flaky structure. This cooperative model anchors local milk production to a cheese of international renown.

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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