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LATTERIA SOCIALE LA PANOCCHIA

Parma · Province of Parma · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale La Panocchia operates in Parma's cheese-making heartland, where cooperative tradition shapes every batch of Parmigiano Reggiano DOP. Their hard cheese begins with raw cow's milk and strict temperature control during curd cooking, progressing through a minimum 12-month cellar maturation. The result: a fine-grained, flaky texture that cracks under the tooth. This social dairy channels generations of technical discipline into wheels destined for the zone's 133 municipalities and beyond.

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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