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LATTERIA SOCIALE GONFO

Motteggiana · Province of Mantova · Lombardia

Parmigiano Reggiano DOP

Latteria Sociale Gonfo operates in Motteggiana within Mantova's designated Parmigiano Reggiano zone, transforming raw cow's milk into wheels of hard cheese through centuries-old technique. The cooperative's production follows DOP protocols: slow cooking of curds, extended aging of at least 12 months, and patient development of the fine-grained flaky texture that defines the denomination. Each wheel emerges as the result of precise timing and temperature control across the maturation cycle.

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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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