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LATTERIA SOCIALE LA MODERNA

Busseto · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale La Moderna operates in Busseto, at the heart of Parmigiano Reggiano's production zone spanning 133 municipalities across Emilia-Romagna. The cooperative crafts this protected cheese from raw cow's milk through a methodical process of cooking and curing, developing its signature flaky, fine-grained structure. Each wheel requires a minimum twelve-month maturation, during which natural enzymatic activity transforms simple milk into the hard, complex cheese recognized worldwide. La Moderna's commitment to traditional protocols within the DOP framework ensures consistency and traceability from pasture to aging room.

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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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