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LATTERIA SOCIALE L'AGRICOLA

Noceto · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale L'Agricola operates in Noceto, at the heart of Parmigiano Reggiano's protected zone across 133 municipalities in Emilia-Romagna. The cooperative crafts this hard cheese using raw cow's milk through traditional cooked-curd techniques, then ages each wheel a minimum of twelve months. The slow maturation develops the characteristic fine-grained, flaky structure that defines authentic Parmigiano Reggiano—a cheese shaped by territorial geology, local dairy genetics, and discipline rather than industrial shortcuts.

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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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