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LATTERIA SOCIALE QUARA

Toano · Province of Reggio nell'Emilia · Emilia-Romagna

Parmigiano Reggiano DOP

Latteria Sociale Quara operates in Toano, at the heart of Reggio nell'Emilia's dairy landscape, where 133 municipalities converge to define the geography of Parmigiano Reggiano DOP. This cooperative transforms raw cow's milk into the region's most exacting cheese, building structure through slow fermentation and patient aging. Wheels rest for a minimum of 12 months, developing the fine-grained, flaky crystalline texture that marks authentic Parmigiano. Here, production honour the strict protocols that earned this hard cheese its protected status across centuries.

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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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